Alright, let’s talk ’bout makin’ these here onion roasted potatoes with that Lipton soup mix. I ain’t no fancy chef, ya hear? Just a regular ol’ person who likes good food that’s easy to make. So, if I can do it, you sure as heck can too.
First off, you gotta get your ‘taters ready. Now, I like to use them red potatoes, the little ones, ’cause they cook up nice and quick. But you can use whatever kind you got, I reckon. Just wash ’em good and cut ’em up into chunks, not too big, not too small, you know? Like, bite-sized, I guess you’d call it.
Then, you gotta get yourself a big ol’ bowl, somethin’ you can toss them ‘taters around in. And don’t go usin’ nothin’ fancy, a plain ol’ bowl will do just fine. Dump them ‘taters in there.
Now, for the secret ingredient, that Lipton onion soup mix! You know, the stuff in that little packet? Yeah, that’s the ticket. Just pour that whole packet right on top of them ‘taters. Don’t be shy, now. Get it all in there.
Next, we need a little somethin’ to make it all stick together and give it some flavor. I like to use a bit of oil, just regular cookin’ oil, ya know? Pour some in, not too much, just enough to coat them ‘taters good. You don’t want them swimmin’ in oil, just kinda glistening. And then, I like to add a little bit of pepper, too. Just a sprinkle, for a little kick. If you like things spicy, you can add more, I guess. It’s up to you.
- Get your potatoes and cut them up.
- Dump ’em in a bowl.
- Pour in the Lipton soup mix.
- Add some oil and pepper.
Okay, so now you got your ‘taters, your soup mix, your oil, and your pepper all in that bowl. Now comes the fun part. You gotta get in there with your hands and toss them ‘taters around until they’re all coated real good with that soup mix and oil and pepper. Make sure every piece get some love! Every little nook and cranny! It’s messy, but it’s the best way to do it, I tell ya.
Once they’re all coated nice and even, you gotta spread ’em out on a bakin’ pan. Now, don’t go crowdin’ them ‘taters, give ’em some space so they can get all crispy. If they are all pilled up, they gonna steam and not get roasted right, you hear?
Then, you gotta stick ’em in the oven. I usually crank my oven up to about 450 degrees, ’cause I like ’em nice and crispy. But if your oven runs hot, you might wanna turn it down a bit. And you gotta keep an eye on ’em, too. You don’t want ’em to burn. I usually stir ’em around a couple of times while they’re cookin’, just to make sure they get evenly browned. It usually takes about 30-40 minutes, somethin’ like that. But you gotta check ’em, ya know? Poke ’em with a fork, see if they’re soft.
And that’s all there is to it! Easy peasy, lemon squeezy. When they’re done, they should be nice and crispy on the outside and soft and fluffy on the inside. And that onion soup mix, oh my, it gives them ‘taters such a good flavor. You just gotta try it.
Now, you can serve these ‘taters up with just about anything. I like ’em with a big ol’ steak or some fried chicken. But they’re good with just about anything, really. And they’re even good cold, the next day, if you got any left over, which you probably won’t, ’cause they’re that good. Seriously, these potatoes are so good, they’ll make you wanna slap yo mama! But don’t actually do that, ya hear? Just sayin’. They that good, ya hear?
So, there you have it. My fool-proof recipe for onion roasted potatoes with Lipton soup mix. Go on, give it a try. You won’t be disappointed. And if you mess it up, well, don’t come cryin’ to me, ’cause I told ya it was easy!
Tags：[onion roasted potatoes, Lipton soup mix, easy recipe, roasted potatoes, side dish, potato recipe]