Ingredients
Scale
The key to this dish lies in selecting the right potatoes and quality ingredients that build layers of flavour. When I shop, I look for firm, waxy potatoes like red or Yukon gold because they hold their shape well after baking and soak up that onion mix beautifully. Using fresh butter and a good quality Lipton onion soup mix really makes a difference here, too. If you like, you can swap out the butter for olive oil for a lighter version, or try adding fresh herbs for a twist.
- 4 cups small red or Yukon gold potatoes, halved or quartered
- 1 packet Lipton Onion Soup Mix (about 1.25 oz)
- 3 tablespoons unsalted butter, melted (or olive oil for a lighter option)
- 1/2 cup water
- Freshly ground black pepper, to taste
- Optional garnish: chopped fresh parsley or chives
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Place the halved or quartered potatoes in the baking dish, spreading them out evenly.
- In a small bowl, mix together the Lipton Onion Soup Mix, melted butter, and water until well combined.
- Pour the mixture evenly over the potatoes, tossing gently with a spoon or spatula to coat all pieces thoroughly.
- Cover the baking dish tightly with foil to lock in moisture.
- Bake for 45 minutes, then remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and golden on top.
- Check the potatoes by piercing with a fork; they should be soft but still hold their shape.
- Remove from the oven, season with freshly ground black pepper, and garnish with fresh parsley or chives if desired.
- Serve warm and enjoy the comforting aroma and flavour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
