These oven baked 4-ingredient onion roasted potatoes are the kind of simple side dish that earns a permanent place in the rotation because they rely on pantry basics and deliver plenty of savory flavor with very little effort. Dry onion soup mix has been a longtime shortcut in American home cooking, and here it seasons cubed russet potatoes beautifully as they roast in a cast iron skillet until crisp at the edges and tender in the middle.
Serve these potatoes alongside grilled chicken, burgers, steak, pork chops, or roasted sausages for an easy summer meal. They also pair well with a crisp green salad, corn on the cob, baked beans, or a simple yogurt or sour cream dip if you want to round out the plate with something cool and fresh.
Oven Baked 4-Ingredient Onion Roasted Potatoes
Servings: 6
Ingredients
2 pounds russet potatoes, scrubbed and cut into 1-inch cubes
1 packet dry onion soup mix, about 1 ounce
1/3 cup olive oil
1 teaspoon black pepper
Directions
1. Preheat the oven to 425°F. Lightly oil a large cast iron skillet or baking dish, then scrub the russet potatoes and cut them into evenly sized 1-inch cubes so they roast at the same rate.
2. Place the cubed potatoes in the skillet or in a large mixing bowl. Drizzle with the olive oil, sprinkle the dry onion soup mix and black pepper over the top, and toss well until all the pieces are evenly coated.
3. Spread the potatoes into an even layer with as much surface contact with the skillet as possible. Roast for 25 minutes, then carefully stir and turn the potatoes to help them brown on multiple sides.
4. Return the skillet to the oven and roast for another 20 to 25 minutes, or until the potatoes are tender inside and deeply golden and crisp around the edges. Serve hot straight from the skillet or transfer to a serving bowl.
Variations & Tips
Add Garlic: If you want a little more depth, toss the potatoes with 2 to 3 minced garlic cloves or 1 teaspoon garlic powder along with the soup mix. Garlic can brown quickly, so powder is the easiest choice for even flavor.
Use Another Potato: Yukon Gold potatoes also work well and give a slightly creamier interior. Leave the skins on for extra texture and color, and cut the pieces to a similar size for even roasting.
Extra Crisp Texture: For the crispiest results, avoid overcrowding the skillet and make sure the potatoes are in a single layer. If needed, use a sheet pan instead so moisture can evaporate and the edges can brown properly.
Finish with Herbs: A light sprinkle of chopped parsley, chives, or dill right before serving brightens the rich onion flavor and adds a fresher look to the finished dish.