Onion Soup Mix Roasted Potatoes

Some recipes come with a whole story—and this one starts at a book club gathering long, long ago. Queen PopUp made a simple potato dish that completely stopped me in my tracks. I actually went quiet for a moment (which, if you know me, is saying something) just trying to process how something so easy could taste that good.

Naturally, I had to know the secret. She casually pointed to the side of a box of Lipton Onion Soup Mix, and just like that—mystery solved.

Ever since that day, onion soup mix has been a pantry staple in my kitchen. When it goes on sale, I stock up and make things a little more practical by emptying all the packets into a mason jar. I rarely need a full envelope at a time, and this way nothing goes to waste. Plus, when I’m making these potatoes just for myself, I can scoop out exactly what I need—usually about a tablespoon—and call it good.

I’ve made this recipe more times than I can count since that fateful book club night, and it never disappoints. Simple, nostalgic, and ridiculously delicious—just the way the best recipes should be.

Onion Soup Mix Roasted Potatoes

Recipe from The Onion Soup Mix box

• 4 Tbsp. extra-virgin olive oil, divided
• 2 lb. Yukon Gold potatoes, cut into 1" pieces
• 1 (1-oz.) pkg. onion soup mix
• 1/2 tsp. kosher salt, plus more
• 1/4 tsp. freshly ground black pepper
• Sliced fresh chives, for serving

Drizzle 2 Tbsp. oil onto a large baking sheet and place on center oven rack. Preheat oven to 425°.

In a large bowl, toss potatoes, onion soup mix, salt, pepper, and remaining 2 Tbsp. oil until combined.

Carefully remove sheet from oven and gently tilt back and forth so hot oil covers surface of sheet. Arrange potatoes on sheet in an even layer.

Bake potatoes, tossing halfway through, until golden brown and fork-tender, 35 to 45 minutes.

Sprinkle potatoes with salt. Top with chives.