Roasted Potatoes with Onion and Parmesan

Roasted Potatoes with Onion and Parmesan can be dressed up or down depending on what you're serving. Serve them with a fancy or casual meal…the choice is yours!!

When you want your potatoes to pack a punch of flavor, reach for this simple recipe. There is no pesky peeling, and the rich onion flavor comes from a long-time convenient grocery store classic.

This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.

Jump to:

• The ingredient list:
• Ingredient information:
• Kitchen tools and equipment needed:
• Ingredient swaps and add-in suggestions:
• Renee's top tips for recipe success:
• Make it a complete meal:
• How many servings does this recipe make?
• Additional potato recipes:
• Printable Recipe Card

The ingredient list:

Ingredient information:

RED POTATOES - The key to this recipe is using a waxy potato so they hold their shape during the roasting process and won't smash or fall apart. I used red potatoes (baby and larger red potatoes), but you can also use yellow potatoes such as Yukon golds.

OLIVE OIL - Feel free to use whatever olive oil you have available. Since the oil isn't used as a "finishing oil," there is no need to use the finest extra virgin olive oil you have. A second-pressed olive oil works perfectly well. (See below for additional oil suggestions)

DRY ONION SOUP MIX - I don't use dry onion soup mix often, but this recipe is handy for adding a lot of oniony flavor with minimal extra work. I used two packages but feel free to use one if you're worried it will be too oniony.

ONION - This ingredient is optional (since there is dry onion soup in the mix), but if you're an onion lover (like me), you can never have too many onions. Feel free to use your favorite variety—Spanish, sweet, or red onions. Any onions will work in this recipe. 

SALT AND PEPPER - I use kosher salt and freshly cracked black pepper. If using table salt (which has a finer grain), use slightly less than is called for in this recipe because it measures differently than kosher salt.

PARMESAN CHEESE - Always use the finest and freshest Parmesan cheese you can find for the best flavor. Please try to stay away from the Parmesan cheese you'll find in the supermarket aisles. Parmesan cheese is best freshly grated off the block or pre-grated (or shredded) in the refrigerated deli section of the grocery store.

Kitchen tools and equipment needed:

• chef's knife
•  cutting board
•  baking sheets
•  extra-large mixing bowl
•  cheese grater (optional)
•  aluminum foil (optional)
•  measuring cups and spoons

Ingredient swaps and add-in suggestions:

An avocado, grapeseed, or canola oil can be substituted for the olive oil if needed.

A packet of dry ranch dressing mix may be substituted for the onion soup mix as a nice change of pace. Or a packet of taco seasoning is delicious if you're looking for a tasty potato side dish with a taco vibe.

Pecorino Romano would make a lovely substitution (or addition) for the Parmesan cheese.

If you're in the "the more the merrier" camp regarding cheese, you may even want to sprinkle over some grated Swiss orrding even cheddar cheese right after the potatoes come out of the oven.

I wouldn't say no to some freshly chopped scallions over the top of the potatoes right before serving, either. YUMMY! I wish I had done that, as it would have made for an even prettier presentation.

Chopped fresh parsley will also look pretty and add freshness to an already delicious potato dish!

Renee's top tips for recipe success:

When preparing the potatoes, make sure they're all similar in size. I like the potatoes to be in approximately 1" - 1½" pieces so all the potatoes will roast at the same rate and be ready simultaneously.

Preheat the oven for at least 30 minutes before roasting the potatoes.

Using an extra-large bowl works wonderfully well for tossing (and stirring) the potatoes, oil, and seasonings before roasting.

I like to line my baking sheets with foil to make cleanup easier. I prefer to give the potatoes plenty of space on the baking sheets, so I divide the potatoes between two sheets. Then, halfway through the baking process (after the potatoes have shrunk down in size), I like to condense the potatoes onto one baking sheet and then continue the roasting until done.

Make it a complete meal:

The day I made these potatoes I served them alongside my Rolled Greek Meatloaf. The recipe post for this particular meatloaf will soon be getting an update with a printable recipe card, new photos, additional information, and even a video so keep a look out for it.

The meatloaf has a spinach and feta filling, but I also suggest making this Honey Roasted Butternut Squash as an additional side dish because it can roast in the oven along with everything else.

For an easy dessert why not whip up a batch of these No-Bake Peanut Butter and Chocolate Jumbles. They'll be done in a jiffy and will be ready just in time for dessert.

How many servings does this recipe make?

As written, this recipe makes approximately 8 large servings. If needed, you can easily half the recipe, or you can double or triple it if you're serving a crowd.

Additional potato recipes:

Why not give traditional mashed potatoes a little update? Pimento Cheese Mashed Potatoes are easy to make and taste amazing!!

Fried Smashed Potatoes are roasted baby potatoes that are soft and tender, smashed, and then deep-fried. It really doesn't get much better.

Vesuvio Potatoes and Gravy are crispy golden-brown potatoes bathed in a rich gravy flavored with rosemary, wine, capers, and topped with Parmesan cheese.

Printable Recipe Card

I sincerely hope you've enjoyed today's roasted potato side dish with onions and Parmesan cheese as much as I've enjoyed bringing it to you!