Some of my favorite side dishes are the ones that barely need a recipe, especially on busy weeknights when I want something dependable that uses pantry basics and still feels a little special at dinner. This simple sheet pan potato idea leans on a packet shortcut for big savory flavor, and it is exactly the kind of low-effort, high-payoff side I keep coming back to when I need the oven to do most of the work.
These potatoes are especially good with roasted chicken, burgers, meatloaf, pork chops, or grilled sausage, and they also fit right in next to a simple green salad or steamed vegetables for balance. If you are serving them for brunch, they pair nicely with eggs and fruit, and for a casual family dinner I like to set out ketchup, sour cream, or a little chopped parsley on the side.
Oven Baked 3-Ingredient Onion Soup Roasted Potatoes
Servings: 6
Ingredients
2 pounds red potatoes, cut into 1-inch cubes
1 packet dry onion soup mix
3 tablespoons olive oil
Directions
1. Preheat your oven to 425°F and lightly grease a large sheet pan or line it with parchment for easier cleanup.
2. Wash the red potatoes, cut them into evenly sized 1-inch cubes, and spread them on the sheet pan.
3. Drizzle the olive oil over the potatoes, then sprinkle the dry onion soup mix evenly over the top.
4. Toss everything together right on the pan until the potatoes are well coated, then spread them into a single even layer.
5. Roast for 35 to 45 minutes, stirring once halfway through, until the potatoes are tender inside and browned and crisp around the edges.
6. Serve hot straight from the pan or transfer to a serving bowl.
Variations & Tips
Extra Crispy Tip: Do not overcrowd the pan. If the potatoes are piled too closely together, they will steam instead of roast. Using a large sheet pan and keeping them in one layer helps them brown better.
Cut Size Tip: Try to keep the potato pieces close to the same size so they finish at the same time. Smaller cubes cook faster, while larger chunks may need a few extra minutes.
Make It Heartier: You can add sliced smoked sausage or chunks of onion to the pan for a more filling one-pan side dish. If you do, give everything enough space so the potatoes still roast well.
Herb Finish: If you want a fresher finish, sprinkle the hot potatoes with a little chopped parsley after roasting. It adds color and makes the flavor feel a little brighter without changing the easy three-ingredient base.
Meal Prep Tip: You can cube the potatoes ahead of time and keep them covered in cold water in the refrigerator for several hours. Drain and dry them very well before adding the oil and soup mix so they roast instead of steam.