Do you guys have a food that just COMPLETELY reminds you of your childhood?
These potatoes do that for me. They’re a side that my auntie donna made EVERY time I went over their house. and i LOVED them. she used to say it was so easy having me over because my favorite stuff was the easiest to make. I never believed her because no matter HOW hard i tried i couldn’t get them just right.
So i asked her secret. and, yes, i’m going to share it with you.
I don’t think it’s a secret that i love potatoes. it’s not as far up on my list as pizza… but i just love how versatile they can be. and i really love fries. french fries are the best amirite?
but for real. french fries are the best, especially with some homemade fry sauce.
^ you should really whip some up right after you make these onion soup roasted potatoes.
some people stay away from white potatoes, thinking they’re bad for you. howeverrrrr, i subscribe to the notion that they’re NOT bad for you unless you straight up fry them in like vegetable oil or something.
I pretty much consider this the rule: if i cut the potato myself and i’m not using a deep fryer up in here, i’m good. meaning: if it’s not a frozen bag of french fries or tater tots, you’ll be okay.
white potatoes are actually awesome for you… if you’re eating them in moderation and looking for extra bursts of energy – which is what they do. so if you’re, oh i don’t know, training for a half marathon, in my world you’re fine.
that being said – these are definitely not something i eat EVERY week. why? because um hello sodium, how are you today? extremely high? oh cool, that’s fun for my body. not.
BUT. i still make them time and time again despite the sodium, because… they’re SO GOOD. and like so easy. Also, they’ve been known to double as breakfast potatoes in my apartment when i add some chili powder. yeah, talk about lazy.
they’re really delish. they don’t need a dipping sauce. and super easy to throw together in a pinch on a weeknight. I make a batch on sunday’s and try to portion it out across the week for dinners & lunches for frankie and i.
i operate under the idea that the more i reduce the portion size the less bad they’ll be for me.
also, you COULD reduce it down to one lipton onion soup mix packet.
but that was my aunt’s secret. all that time i was trying to follow the method on the box and it always seemed, BLAND. it was because she had been tricking my taste buds with two packets. i’ll never go back. ever.
my personal version? it’s even more trashed up. are you surprised at this point?
i’m talking adding in fresh onions and adding in garlic powder. OH OH. you could add in whole cloves of fresh garlic too and let them get all carmely and delicious. ugh. dead.
I also use olive oil or grapeseed oil, because i think they’re healthier than canola and vegetable oil. personally, i tend to lean toward grapeseed oil because i think it’s a little lighter and it does well in the higher heat. plus i think sometimes olive oil has a residual taste that can take away from the amazingness of these.
Hooookay, last health tip. serve them with something green. please, please, please. it’s all about balance right?
and that’s all she wrote. MAKE THEM!
- 4 large potatoes
- ½ onion, diced
- 2 lipton onion soup mix packets
- ⅓ cup grapeseed oil
- 1 tablespoon garlic powder
- Preheat the oven to 425 degrees.
- Cut the potatoes into small chunks, leaving the skin on, and place in a large bowl.
- In a smaller bowl, mix together the onion, oil, garlic powder, and one soup mix packet until evenly distributed.
- Sprinkle the second packed over the potatoes and mix together. Pour the onion and oil mixture over the potatoes and mix together. All of the potatoes should be coated in oil.
- Transfer the potatoes/onions into a 9 by 13 inch baking pan.
- Bake for 40 minutes, stirring the potatoes halfway through. Serve hot!
a complete, culinary masterpiece. for realz.
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen