Okay, so I wanted to share something I whipped up the other night. Needed a side dish, fast. You know how it is. Remembered I had a packet of that Lipton Onion Soup mix kicking around. Potatoes too, always have those.
Getting Started – The Prep
First off, I grabbed maybe 4 or 5 medium potatoes. Just regular ones, nothing special. Washed them under the tap. Didn’t peel ’em. Too much hassle, and I like the skin when it gets crispy. Just scrubbed the dirt off.
Then, chopping. I just cut them into chunks. Some maybe like bigger wedges, some just cubes. Doesn’t have to be perfect, right? Threw them all into a big mixing bowl. Gotta use a big enough bowl or stuff flies everywhere when you mix.
Next, the oil. I just used some vegetable oil I had. Poured a bit over the potatoes. Maybe like, two or three tablespoons? Didn’t measure exactly. Just enough so the seasoning would stick. You can tell by looking.
The Key Ingredient
Alright, here comes the main event. Grabbed that Lipton Onion Soup packet. Tore it open. Dumped the whole thing in. All that powdery onion goodness, right onto the potatoes.
- Then I just got in there with my hands.
- Mixed it all up. Tossed the potatoes around.
- Made sure every piece got a nice coating of the oil and the soup mix.
Got out a baking sheet. Didn’t bother with foil this time. Just spread the potatoes out flat. Gotta make sure they’re in one layer. If you pile ’em up, they just get steamy and soft. We want crispy bits.
Into the Oven
The oven was already warming up. Set it around 400 degrees F, maybe 200 C. Slid the baking sheet in there.
Now, the waiting part. Let them bake. How long? It depends. I checked after about 20 minutes. Gave the pan a little shake so they didn’t stick too much. Probably took about 35, maybe 40 minutes total?
You know they’re done when you poke one with a fork and it goes in easy. And they look nice and golden brown, maybe a little dark around the edges. That’s the good stuff.
So, I pulled them out. The kitchen smelled pretty good, that classic onion soup smell. Let ’em cool just a minute.
And that’s it, really. Served them up with dinner. They were salty, oniony, just good roasted potatoes. Nothing fancy, but they hit the spot. Easy clean up too, mostly. It’s just a solid, simple side dish that works when you need something reliable. That soup mix is handy stuff.
