French Onion Roasted Potatoes

Ingredients

• Potatoes – Gold potatoes work best in this recipe because they have a creamy texture and hold their shape well after roasting. Red potatoes make a great substitute.
• Olive oil – Helps coat the potatoes for even roasting and enhances their flavor. Use just enough to coat them without making them greasy.
• French onion soup mix – A dry onion soup mix, like Lipton French onion soup mix, seasons the potatoes with savory, onion-rich flavor for an easy shortcut.
• Dried thyme – Adds a subtle herby depth that complements the onion seasoning.
• Shredded cheese – Swiss, Gruyère, smoked Gouda, provolone, or white cheddar all melt beautifully and pair well with the onion flavors. Use your favorite cheese or a combination for extra richness.
• Optional garnish – Fresh or dried parsley, thyme, oregano, rosemary, or Italian seasoning add a finishing touch of flavor and color. Fresh herbs will add extra freshness and flavor—use them if you have them on hand.
• See the recipe card for quantities and preparation.

How to make French onion roasted potatoes

Preheat the oven to 400°F. Line a 9x13 quarter sheet pan with parchment paper for easy clean-up. If not using parchment, line with aluminum foil and lightly oil it, or lightly oil the baking sheet to prevent sticking.

1. Place the cut potatoes into a large bowl, add the olive oil, and toss to coat. Make sure the bowl is large enough to toss the potatoes without spilling.

2. Sprinkle with the French onion soup mix and thyme, then continue tossing and stirring until evenly coated.

3. Arrange the potatoes on the sheet pan in a single layer without overlapping to ensure even roasting.

4. Roast for 15 minutes. Remove from the oven, stir, and arrange again in a single layer. Continue cooking for 15-20 minutes, or until golden brown with tender centers.

5. Sprinkle the shredded cheese over the potatoes, then return them to the oven. Cook for 2-3 minutes, just until the cheese is melted.

6. Garnish with extra dried thyme or parsley, or use fresh herbs if you have them on hand. Serve and enjoy.

Substitutions and variations

• Potatoes – Use potatoes with thin skin like Yukon Gold, red, or baby potatoes—no peeling needed. Avoid russets, as they’re starchier with thicker skin.
• Oil – Swap olive oil for avocado, vegetable, or canola oil—all work well for roasting.
• Herbs – Instead of thyme, try dried oregano, rosemary, or Italian seasoning. Fresh herbs will burn in the oven, so add them at the end for flavor and color.
• Cheese – Good options include Parmesan for a salty bite, Monterey Jack for mild creaminess, or smoked Gouda for extra depth.

Storing and reheating instructions

• Refrigerator: Allow the potatoes to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3–4 days.
• Freezer: Once cooled, transfer to a freezer-safe, airtight container. Leave some space to allow for expansion during freezing. Freeze for up to 2 months for best quality.
• Reheating:
  • Microwave – Place in a microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring between each, until warmed through.
  • Skillet – Reheat in a non-stick skillet over medium-low heat, stirring occasionally to ensure even heating. Add a small drizzle of oil if needed.
  • Oven – Transfer to a baking dish, cover with foil, and heat at 350°F for 10–15 minutes, or until warmed through.
• Food safety: The USDA recommends reheating all leftovers to an internal temperature of at least 165°F. Use an instant-read thermometer to ensure proper reheating. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture or foodsafety.gov.