Oven Baked 3-Ingredient Onion Soup Roasted Potatoes

Some of the best side dishes are the ones you hardly need a recipe for—especially on busy weeknights when you want something reliable, made from pantry staples, yet still a little special at the table. This sheet pan potato shortcut leans on a simple packet for big savory flavor, and it’s exactly the kind of low‑effort, high‑reward dish I rely on when I want the oven to do most of the work.

These potatoes shine next to roasted chicken, burgers, meatloaf, pork chops, or grilled sausage, and they balance beautifully with a crisp salad or steamed vegetables. For brunch, they’re perfect alongside eggs and fruit, and for casual family dinners I like to set out ketchup, sour cream, or a sprinkle of fresh parsley for dipping and garnish.

Oven Baked 3-Ingredient Onion Soup Roasted Potatoes
Ingredients (table format)
Amount Ingredient
2 pounds Red potatoes, cut into 1‑inch cubes
1 packet Dry onion soup mix
3 tablespoons Olive oil
Directions
Preheat oven to 425°F. Lightly grease a large sheet pan or line with parchment for easy cleanup.
Wash and cube the red potatoes into even 1‑inch pieces. Spread them across the pan.
Drizzle olive oil over the potatoes, then sprinkle the onion soup mix evenly on top.
Toss everything together right on the pan until well coated, then spread into a single layer.
Roast for 35–45 minutes, stirring once halfway through, until potatoes are tender inside and crisp, golden at the edges.
Serve hot straight from the pan or transfer to a serving bowl. change tetetx but no contex