The moment I pulled these French Onion Potatoes out of the oven, I was instantly reminded of my mother’s Sunday roasts—the kind that perfumed the whole house, luring everyone to the kitchen long before the table was set.
While she always served a classic pan of roasted potatoes with rosemary and garlic, I remember one particular dinner when she tossed in a packet of French onion soup mix just to “see how it would turn out.” That little experiment ended up stealing the spotlight from the roast itself.
Years later, when I retired from teaching and finally had the time to cook without the rush of ringing school bells, I found myself returning to those small, flavorful tweaks from the past. This recipe has since become one of my favorite comfort dishes to share. It’s humble, hearty, and full of nostalgic flavor, yet quick enough to pull together on a weeknight when the grandkids come over.
I’ve made these French Onion Potatoes for family dinners, book club potlucks, and once for a church fundraiser, where they disappeared faster than any of the main dishes. The beauty of this recipe lies not just in its simplicity, but in how well it elevates basic pantry staples into something golden, cheesy, and irresistible.
Short Description
French Onion Potatoes are a comforting side dish made with baby potatoes tossed in French onion soup mix, roasted until crispy, then topped with melty cheese and fresh herbs. Easy, flavorful, and perfect for any meal.
Key Ingredients
- 2 pounds baby potatoes or Yukon gold potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 packet (1 oz) French onion soup mix
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded mozzarella or Swiss cheese
- 2 tablespoons chopped fresh parsley (for garnish)
- Nonstick cooking spray, for greasing the pan
Tools Needed
- 9×13-inch baking dish or large baking sheet
- Large mixing bowl
- Measuring spoons
- Chef’s knife and cutting board
- Oven mitts
- Spatula or serving spoon
Cooking Instructions
Step 1: Preheat the Oven and Prepare the Pan
Set your oven to 425°F (220°C). Spray a 9×13-inch baking dish or baking sheet generously with nonstick spray to prevent sticking and help with cleanup.
Step 2: Prep the Potatoes
Wash and scrub the potatoes thoroughly, no need to peel them. Slice baby potatoes in half or quarter larger ones into evenly sized pieces (around 1–2 inches) for even roasting.
Step 3: Season the Potatoes
In a large mixing bowl, toss the cut potatoes with olive oil. Sprinkle over the French onion soup mix and garlic powder, followed by salt and pepper to taste. Mix well until all pieces are evenly coated.
Step 4: Roast the Potatoes
Arrange the seasoned potatoes in a single layer on the baking sheet, cut-side down for maximum browning. Roast for 25–30 minutes, or until the bottoms are golden and a fork slides in easily.
Step 5: Add the Cheese
Take the pan out of the oven and scatter the shredded cheese over the hot potatoes. Return to the oven for another 5–7 minutes until the cheese is melted and bubbling.
Step 6: Garnish and Serve
Remove from the oven and sprinkle with fresh parsley. Serve hot as a hearty side dish or even on its own.
Why You’ll Love This Recipe
Flavorful & Savory: The soup mix infuses the potatoes with rich onion flavor that’s cozy and satisfying.
Crispy Edges, Soft Centers: Roasting cut-side down ensures golden, crispy edges with creamy interiors.
Minimal Prep: Just a handful of pantry ingredients and quick chopping.
Cheesy Comfort: Gooey mozzarella or Swiss melts into the nooks, making every bite indulgent.
Customizable: Add-ins like bacon, caramelized onions, or different cheeses can switch up the flavor.
Mistakes to Avoid & Solutions
Overcrowding the Pan: Crowding traps steam and prevents browning.
Solution: Use a large sheet or divide into two pans.
Uneven Potato Sizes: This leads to uneven cooking.
Solution: Cut potatoes into similar-sized chunks (1–2 inches).
Too Much Salt: The soup mix is already salty.
Solution: Taste before adding extra salt.
Undercooking: Potatoes need time to soften.
Solution: Always test with a fork before adding cheese.
Cheese Burns Quickly: Melt cheese at the end.
Solution: Only return to the oven for a few minutes and watch closely.
Serving and Pairing Suggestions
As a Side Dish: Pairs beautifully with roasted chicken, grilled steak, or baked salmon.
As a Brunch Option: Serve alongside eggs and fruit for a hearty start.
For Gatherings: Great for potlucks, buffet-style dinners, or family BBQs.
Drink Pairings: Try with a crisp white wine like Sauvignon Blanc or a light amber ale.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat in Oven: Place on a baking sheet at 375°F for 10–15 minutes until warmed through.
Reheat in Microwave: Heat in 30-second bursts, covered, until hot (though the potatoes may lose crispness).
Avoid Freezing: The texture of potatoes may become grainy or watery once thawed.
FAQs
1. Can I use red potatoes instead of Yukon gold?
Yes! Red potatoes hold their shape well and taste great roasted.
2. Is there a way to make this dairy-free?
You can skip the cheese or use a dairy-free shredded cheese alternative.
3. Can I make this ahead of time?
Yes. Roast the potatoes, cool them, and refrigerate. Add cheese and reheat when ready to serve.
4. What’s a good substitute for the soup mix?
Use a blend of onion powder, dried onion flakes, beef bouillon, and a touch of sugar for a homemade version.
5. Do I have to use parsley?
Not at all. Try fresh thyme, chopped chives, or even green onions for garnish.
Tips & Tricks
Cut potatoes evenly so they roast at the same rate.
Always place them cut-side down to get that crispy golden base.
Add a pinch of smoked paprika for depth.
Want more caramelization? Roast for 5 extra minutes before adding cheese.
Use parchment paper for easier cleanup without losing crispiness.
Recipe Variations
1. Cheesy Bacon Version
Add 1/3 cup cooked, crumbled bacon with the cheese in Step 5.
Use sharp cheddar instead of Swiss for a smoky twist.
2. Spicy Kick Version
Add 1/2 teaspoon cayenne pepper or red pepper flakes with the seasoning.
Top with pepper jack cheese instead of mozzarella.
3. Herb-Roasted Version
Mix 1 tablespoon fresh rosemary or thyme with the potatoes before roasting.
Skip the cheese for a lighter, herbal finish.
4. Loaded Baked Potato Style
After roasting, top with cheese, sour cream, chopped green onions, and bacon bits.
Serve in individual ramekins for a fun presentation.
Final Thoughts
There’s a certain kind of joy that comes from transforming simple ingredients into something special, and these French Onion Potatoes do just that. They’re warm, cheesy, and rich with flavor, yet come together without fuss or fancy techniques. Every time I make them, I think of the kitchen table I grew up around, where no one left hungry, and seconds were always encouraged.
As someone who now cooks more for joy than necessity, recipes like this remind me why I fell in love with food in the first place. They bring people together, start conversations, and create moments you don’t forget. I hope it brings just as much warmth and flavor to your table as it has to mine, because the best meals, after all, are the ones shared.
French Onion Potatoes
Print ThisIngredients
- 2 pounds baby potatoes or Yukon gold potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 packet (1 oz) French onion soup mix
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded mozzarella or Swiss cheese
- 2 tablespoons chopped fresh parsley (for garnish)
- Nonstick cooking spray, for greasing the pan
Instructions
Step 1: Preheat Oven
Set oven to 425°F (220°C) and spray a 9×13-inch dish or baking sheet with nonstick spray.
Step 2: Prep Potatoes
Wash and scrub potatoes. Halve or quarter them into 1–2 inch pieces.
Step 3: Season
Toss potatoes with olive oil, soup mix, garlic powder, salt, and pepper until well-coated.
Step 4: Roast
Place cut-side down in a single layer and roast for 25–30 minutes, until golden and tender.
Step 5: Add Cheese
Sprinkle cheese over hot potatoes. Return to oven for 5–7 minutes until melted.
Step 6: Finish & Serve
Garnish with parsley. Serve hot as a side or enjoy on its own.
