Onion-Roasted Potatoes
It's the same as the recipe on the back of the soup mix box.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 C olive oil
- 2 1/2 lbs baby red potatoes (cut into 1" pieces)
- 1/3 C dried minced onion
- 2 1/2 Tbsp beef bouillon powder
- 1 1/2 Tsp onion powder
- 1 Tsp cornstarch
- 1/4 Tsp paprika
- 1/4 Tsp garlic powder
- 1/4 Tsp celery seed (crushed)
- 1/4 Tsp kosher salt (to taste)
- 1/4 Tsp cracked black pepper (to taste)
Instructions
- 1
Preheat your oven to 425°F and set the rack in the middle of the oven for even heat distribution. In a small bowl, whisk together the dried minced onion, beef bouillon powder, onion powder, cornstarch, paprika, garlic powder, and crushed celery seed. Leave the salt and pepper aside for now.
- 2
Lightly oil a 12" cast iron skillet or roasting dish with olive oil or cooking spray. Add your baby potatoes directly to the dish. Drizzle the olive oil over the potatoes, then sprinkle on your seasoning mix. Use a silicone spatula to toss everything together until the potatoes are evenly coated.
- 3
Pop the skillet into the oven and roast for 15 minutes. After that, take the dish out and give the potatoes a good stir to ensure they cook evenly. Return to the oven and continue roasting for another 20-30 minutes, until the potatoes are fork-tender and have a golden-brown crust.
- 4
Once they're done, season with salt and cracked black pepper to taste. Toss one final time and serve hot.