Roasted Potatoes with Onion and Parmesan
Delicious roasted potatoes are upgraded with the use of flavorful dry onion soup mix, and grated Parmesan cheese. This will soon become your new favorite potato recipe!
Servings: 8 servings
Calories: 239kcal
Equipment
- cheese grater optional
- aluminum foil optional
Ingredients
- 3 pounds red potatoes cut into approximately 1" - 1½" chunks
- 2 tablespoons olive oil
- 2 packages dry onion soup and recipe mix your favorite brand
- 1 large onion roughly chopped into 1" - 1½" chunks
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup grated Parmesan cheese shredded cheese also works
Instructions
- Preheat the oven to 375-degrees Fahrenheit (190 degrees Celsius) for 30 minutes.
- Meanwhile, prepare and chop the potatoes and onion and add them to an extra-large mixing bowl.
- Add the olive oil, onion soup mix, salt and pepper to the bowl with the potatoes and toss (or mix) well to completely cover the potatoes with the oil and the seasonings.
- Spread the potatoes in an even layer onto baking sheets (covered with foil *optional*) and arrange the potatoes so a cut side is flat on the baking sheet for the best browning. *Note - two baking sheets are best for roasting this amount of potatoes so they're not overcrowded on the baking sheet.
- Roast both baking sheets of potatoes for 30 minutes in the preheated oven and then remove the baking sheets and carefully transfer all the potatoes onto one baking sheet.
- Sprinkle the potatoes evenly with the Parmesan cheese and return the potatoes to the oven for an additional 10-15 minutes.
- Remove the potatoes from the oven and allow them to cool slightly on the baking sheet before adding them to a serving bowl for service.
Video
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Cooked roasted potatoes may be frozen. Store them in an airtight freezer container for up to 1 month.
Thaw, and reheat the potatoes in a 350-degree oven (uncovered) for 10 minutes, or until hot.
Nutrition
Serving: 1serving | Calories: 239kcal | Carbohydrates: 39g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 1631mg | Potassium: 923mg | Fiber: 4g | Sugar: 4g | Vitamin A: 96IU | Vitamin C: 17mg | Calcium: 125mg | Iron: 2mg
