These oven baked creamy slaw potatoes are the kind of low-effort side dish that earns a regular spot in the dinner rotation, especially on busy weeknights when there is no time for anything fussy. Using bottled creamy coleslaw dressing as the shortcut base gives the potatoes a tangy, savory coating that bakes into a rich finish, while onion soup mix and black pepper bring in plenty of flavor with almost no prep. It is a clever pantry-style recipe that feels a little old-school in the best way, and it turns simple red potatoes into something especially craveable.
Serve these potatoes alongside baked chicken, grilled pork chops, meatloaf, or burgers for an easy, hearty meal. They also pair well with roasted green beans, steamed broccoli, a crisp salad, or simple corn on the cob. Because the potatoes are creamy and savory, I like to balance them with a fresh vegetable or a lighter main dish.
Oven Baked 4-Ingredient Creamy Slaw Potatoes
Servings: 6
Ingredients
2 pounds red potatoes, diced into bite-size pieces
1 cup bottled creamy coleslaw dressing
1 ounce dry onion soup mix
1/2 teaspoon black pepper
Directions
1. Preheat the oven to 400 degrees Fahrenheit and lightly grease a 9x13-inch roasting pan or baking dish.
2. Add the diced red potatoes to the prepared pan.
3. Pour the creamy coleslaw dressing over the potatoes, then sprinkle the onion soup mix and black pepper evenly across the top.
4. Stir well until the potatoes are evenly coated with the dressing and seasonings, then spread them back into an even layer.
5. Bake uncovered for 45 to 55 minutes, stirring once halfway through, until the potatoes are tender and the edges are golden brown.
6. Let the potatoes rest for 5 minutes before serving so the creamy coating can settle slightly. Serve hot.
Variations & Tips
Add cheese: For an extra comforting version, sprinkle 1/2 to 1 cup shredded cheddar over the potatoes during the last 10 minutes of baking. It melts right into the creamy coating and makes the dish feel a little more like a casserole.
Use another potato: Yukon Gold potatoes also work well here and give an especially buttery texture. Just keep the pieces similar in size so everything bakes evenly.
Make it ahead: You can dice the potatoes and mix everything in the baking dish a few hours ahead, then cover and refrigerate until ready to bake. If the dish goes into the oven cold, you may need to add a few extra minutes to the cooking time.
Boost the flavor: A little garlic powder, chopped parsley, or smoked paprika can be added if you want to build on the basic 4-ingredient version. This is a great recipe to keep simple the first time and then tweak once you know how you like it.
Watch the browning: If the top starts browning too quickly before the potatoes are tender, loosely cover the pan with foil for the remainder of the bake time. If you want more color at the end, leave it uncovered for the final 10 minutes.