Name: No Effort 3-Ingredient Roasted Onion Potatoes
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 envelope dry onion soup mix; 1/2 cup olive oil; 2 pounds potatoes (cut into eighths (about 6-8 medium-sized potatoes of your choice))

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With only 3 ingredients, these tender and delicious Onion Roasted Potatoes are so easy they require almost no effort! They are the perfect side dish and the recipe is easily doubled or tripled for a potluck, party, or barbeque.

White plate with 3 ingredient onion roasted potatoes garnished with rosemary sprigs

These Roasted Onion Potatoes require only three ingredients and have three terrific qualities going for them:

They are DELICIOUSLY addicting
They require almost ZERO effort to make
Leftovers make the BEST breakfast potatoes ever!

These potatoes are most likely to make an appearance when I’m cooking a roast in the slow cooker.

As much as I love a great pot roast, cooked with potatoes and carrots, my kids deem this food “mushy” and refuse to do much more than push them around their plates.

Roasted Onion Potatoes are a perfect compromise. Just begin preheating your oven a little over an hour before your slow cooker meal is ready and you’ve got a crispy on the outside, tender on the inside easy side dish.

You can also easily double or triple the recipe for a crowd. This easy side dish is always a hit at potlucks and outdoor barbecues. I often bring a large pan and watch them disappear!

This post will show you how to make 3-Ingredient Roasted Onion Potatoes!

3 ingredient roasted onion potatoes on a white plate

What You’ll Need to Make 3 Ingredient Roasted Onion Potatoes

1 envelope dry onion soup mix
1/2 cup olive oil
2 pounds potatoes, cut into eighths (about 6-8 medium-sized potatoes of your choice)

How to Make 3 Ingredient Roasted Onion Potatoes

Step One

First, preheat the oven to 450 degrees Fahrenheit.

Step Two

Next, mix the olive oil and dry onion soup mix in a shallow roasting or baking pan. Add the potatoes and turn and mix them in the olive oil mixture until they are completely coated.

Note: If you want to get these ready a few hours in advance, place all of the ingredients in a large ziplock bag, turn the bag over a few times to coat the potatoes, and stick it in the fridge until you’re ready to roast the potatoes.

I wouldn’t do this days in advance, as I’m not sure how quickly the potatoes will brown, but I’ve done this in the morning and then cooked the potatoes around dinner time with no issues on several occasions.

Step Three

Finally, bake the potatoes uncovered for about 60 minutes or until they are golden brown and tender. It’s a good idea to check on them every now and then and give them a stir for even browning.

For an extra pretty presentation, add a few swigs of fresh rosemary to your Oven Roasted Potatoes.

How to Use Any Leftover Roasted Potatoes

If you have any leftover potatoes (or want to double your batch to make sure you do!) you have the start of the best breakfast potatoes ever!

Step One

First, dice the leftover Roasted Onion Potatoes into bite sized cubes.

Step Two

Next, heat a skillet over medium heat and add a tablespoon or two of olive oil (use your judgement based upon the amount of potatoes you are cooking).

Step Three

When the pan and olive oil are heated, add the diced potatoes to the pan, stir them a bit to coat them with olive oil, and then lightly press them down into the pan. Let the potatoes cook like this for several minutes until the bottom layer has reached your preferred level of crispiness.

When you’ve deemed the bottom layer of potatoes crispy enough, use a spatula to flip the potatoes over and cook the other side. If you need to add a little more olive oil, feel free to do so. Continue to cook the potatoes until they are as crispy as you like them and serve alongside your favorite breakfast foods.

More Easy Side Dishes You’ll Love!