French Onion Roasted Potatoes

French onion roasted potatoes are an easy, flavorful side dish with all the savory, herby goodness of French onion soup—roasted until golden and tender.

Course Side Dish

Cuisine American

Keyword potatoes

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 273kcal

Author Elizabeth Rodriguez

Ingredients

1½ pounds Gold Potatoes cut into 1–1½ inch pieces and patted dry (red potatoes can be substituted)
2–3 tablespoons Olive Oil start with 2 tablespoons and add another ½ tablespoon until the potatoes are just coated, if needed
3 tablespoons Dry Onion Soup Mix (like 1 envelope of Lipton onion soup mix or similar product)
¼ teaspoon Dried Thyme plus extra for garnish, optional
2–3 ounces Shredded Cheese good options include Swiss, Gruyère, smoked Gouda, provolone, white cheddar—use your favorite
Fresh or Dried Herbs for garnish optional (parsley, thyme, oregano, rosemary, or a blend like Italian seasoning)

Instructions

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.
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.
Sprinkle with the dry onion mix and thyme, then continue tossing and stirring until evenly coated.
Arrange the potatoes on the sheet pan in a single layer without overlapping to ensure even roasting.
Place in the oven and roast for 15 minutes. Remove from the oven, stir, and arrange again in a single layer. Continue cooking for another 15–20 minutes, or until golden brown and fork-tender.
Sprinkle the shredded cheese over the potatoes, then return them to the oven. Cook for 2–3 minutes, just until the cheese is melted.
Garnish with extra dried thyme or parsley, or use fresh herbs if you have them on hand. Serve and enjoy.

Notes

Pat the potatoes dry before seasoning—this helps them roast instead of steam, giving them better texture and flavor.
Cut the potatoes evenly so they cook at the same rate. Uneven pieces may lead to some being overcooked while others are underdone.
Don’t overcrowd the pan—spread the potatoes out in a single layer for even roasting.
Add the cheese at the end and melt it just until soft. Cooking too long may cause it to crisp up or separate.

Nutrition