Description
Deliciously crispy roasted baby potatoes coated in savory French onion soup mix and topped with melted cheese, perfect as a comforting side dish or appetizer.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, halved (or quartered if large)
Seasoning and Topping
- 1 packet (1 oz) French onion soup mix
- 3 tablespoons olive oil
- 1 cup shredded cheese (Gruyère, Swiss, or mozzarella)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and lightly grease a baking dish or sheet to prevent sticking.
- Season Potatoes: In a large bowl, toss the halved baby potatoes with olive oil and the French onion soup mix until they are evenly coated with seasoning.
- Bake Potatoes: Spread the seasoned potatoes in an even layer on the prepared baking dish. Roast them in the oven for 25-30 minutes, stirring halfway through cooking to ensure even browning and tenderness.
- Add Cheese: Remove the potatoes from the oven and evenly sprinkle the shredded cheese over the top. Return the dish to the oven and bake for an additional 5-7 minutes until the cheese has melted and is bubbly.
- Garnish and Serve: Once baked, optionally sprinkle the roasted potatoes with fresh chopped parsley for a pop of color and freshness. Serve the dish hot as a flavorful side or appetizer.
Notes
- For extra crispiness, use baby potatoes of similar size for even roasting.
- You can experiment with different cheeses like cheddar or Monterey Jack for varied flavors.
- If you prefer a dairy-free option, omit the cheese or use a vegan cheese alternative.
- Leftovers can be refrigerated and reheated in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
