4-Ingredient Crispy Roasted Potatoes

There’s something magical about a dish that’s not only full of flavor but also a breeze to prepare. While I love diving into complex recipes from time to time, nothing beats the satisfaction of whipping up a simple, delicious meal in under an hour. Enter our 4-Ingredient Crispy Roasted Potatoes—a dish that’s bound to become a staple in your kitchen. With just four main ingredients (plus a dash of salt and pepper), this recipe is as straightforward as it gets. Once you’ve prepped the potatoes, all that’s left is to let them crisp up in the oven!

Why You’ll Love This Recipe

The secret ingredient in this recipe is the dry French onion soup mix. It might seem like an odd addition, especially since we’re not making soup, but trust me—it elevates the flavor and adds a delightful crunch. If you’re on the hunt for a show-stealing side dish or simply want a no-fuss recipe that hits all the right notes, look no further. Combining pantry staples to create a dish bursting with flavor? Yes, please!

Kitchen Equipment You’ll Need

• Large mixing bowl
• Baking sheet
• Aluminum foil
• Butter or non-stick spray
• Oven

Ingredients

• 2 pounds baby red potatoes, cut into wedges
• 1 (1 oz.) package dry onion soup mix
• 1/3 cup extra-virgin olive oil
• 1 tablespoon fresh rosemary, minced
• Sea salt and freshly ground pepper, to taste

Step-by-Step Instructions

1. Preheat your oven to 400º F and line a baking sheet with aluminum foil. Lightly grease the foil with butter or non-stick spray.
2. Place the potato wedges in a large bowl and drizzle with olive oil. Season generously with salt and pepper, and toss to coat evenly.
3. Sprinkle the dry onion soup mix and minced rosemary over the potatoes, tossing again to ensure even distribution.
4. Spread the seasoned potatoes onto the prepared baking sheet in a single layer.
5. Bake in the preheated oven for 20-25 minutes, flipping the potatoes halfway through, until they’re crispy on both sides.
6. Once the potatoes are fork-tender and golden, remove them from the oven. Serve hot and enjoy!

Tips for Success

• Ensure the potatoes are cut into uniform wedges for even cooking.
• Don’t skip flipping the potatoes halfway through baking to achieve crispiness on all sides.
• Feel free to adjust the seasoning to your taste—add more rosemary for an earthier flavor or extra pepper for a bit of heat.

Additional Tips or Variations

For an extra kick, try adding a pinch of cayenne pepper or paprika to the mix. You can also swap the rosemary for thyme or parsley for a different herbal note. If you’re watching your sodium intake, opt for a low-sodium soup mix and adjust the salt accordingly.

Nutritional Highlights (Per Serving)

These crispy roasted potatoes are not only delicious but also offer a good source of potassium and fiber. While the olive oil provides heart-healthy fats, the rosemary adds a touch of antioxidants.

Frequently Asked Questions (FAQ)

• Can I use regular potatoes instead of baby red potatoes? Absolutely! Just make sure to cut them into similar-sized wedges for even cooking.
• Is there a substitute for the onion soup mix? You can create a homemade mix using onion powder, garlic powder, and a bit of beef bouillon granules.
• How do I store leftovers? Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

So there you have it—a simple yet flavorful recipe that’s perfect for any occasion. I invite you to give these crispy roasted potatoes a try and let them become a beloved part of your meal rotation. Don’t forget to share your experience and any creative twists you add to the recipe!