- May 23, 2026
Step-by-Step Cooking Instructions
Step 1: Prep and Cut the Potatoes
Start by preheating your oven to 400°F (200°C). While the oven is heating, pat your washed red potatoes completely dry with a clean kitchen towel. Any excess moisture on the surface of the potatoes will create steam in the oven, which prevents them from achieving that coveted crispy exterior. Cut the potatoes into uniform wedges or bite-sized quarters. Keeping the sizes consistent ensures that every piece cooks through at exactly the same rate.
Step 2: The Toss and Coat
In a large mixing bowl, combine the cut red potato wedges, the extra virgin olive oil, and the entire packet of dry onion soup mix. Use a large spoon, a rubber spatula, or your hands to toss the mixture thoroughly. Take your time with this step—make sure every single piece of potato is glistening with oil and evenly coated in the savory onion flecks.
Step 3: Arrange on the Baking Sheet
Transfer the coated potatoes onto a large, rimmed baking sheet. Spread them out into a strict single layer. If the potatoes are piled on top of one another, they will trap steam and end up soft rather than crispy. For the absolute best results, flip the potatoes so that a flat, cut side is facing directly down against the metal sheet. This direct contact maximizes caramelization.
Step 4: Roast to Perfection
Place the baking sheet on the center rack of your preheated oven. Bake for approximately 35 to 45 minutes. Halfway through the cooking time (around the 20-minute mark), use a spatula to flip and stir the potatoes. This ensures all sides get even exposure to the dry heat and prevents the minced onions from scorching.
Step 5: Garnish and Serve
You will know they are finished when a fork easily slides into the thickest part of the potato, the edges are deeply golden brown, and the onions have turned into a sweet, savory glaze. Remove them from the oven and let them rest for two minutes on the hot pan to let the outer coating set. Transfer to a serving bowl, scraping up any extra crispy bits from the bottom of the pan to pile on top.
Expert Kitchen Tips for Success
Choosing the Right Potatoes
While this recipe specifically shines with red potatoes due to their waxy texture and ability to hold their shape, you can also substitute baby Yukon Gold potatoes. Avoid using large Russet potatoes if you can, as their starchy composition makes them absorb more oil and break down more easily during the tossing process.
Upgrading the Finish
If you want to add a tiny touch of color and brightness to break up the rich, savory profile, toss the finished potatoes with a handful of finely chopped fresh flat-leaf parsley or a sprinkle of flaky sea salt right as they come out of the oven.
Storing and Reheating
If you happen to have any leftovers, store them in an airtight container in the refrigerator for up to four days. To revive that signature crispiness the next day, avoid the microwave. Instead, spread the leftovers back onto a baking sheet and pop them into a 350°F (175°C) oven or an air fryer for 8 to 10 minutes until warmed through and re-crisped.
