French Onion Roasted Potatoes
Crispy oven-baked potatoes with French onion seasoning. Seriously. Does it get any better than this?
I’m on a bit of a potato kick, if you couldn’t tell. I’ve recently made mashed potatoes in the crock pot and came up with 8 mashed potato hacks. I even made a creamy potato soup that costs $1.70 for four servings. And I recently mastered the art of making SUPER CRISPY oven-roasted breakfast potatoes. You’re welcome.
What’s not to love about potatoes? They’re nutrient-dense, hearty, main-course worthy, versatile, and best of all, budget-friendly. You can feed a lot of people for not a lot of money when potatoes are the base of your meal.
These potatoes couldn’t be easier to make (see recipe below). Pair them with some oven-roasted chicken, make a breakfast-for-dinner meal with eggs and sausage – or eat nothing but these potatoes for dinner. You have my permission. They’re that good.
MN Blog Con Recap
A couple of weeks ago, I attended the Minnesota Blogger Conference at St. Catherine University in St. Paul. I have to be honest, I didn’t really feel like going the day of. But I’m so glad I did. I left with fresh ideas, new connections, and a renewed interest in blogging. Just when I was feeling overwhelmed and uninspired, this conference happened.
I’d like to give a shout-out to some of the speakers and people I met:
- Lindsey of What Lindsey Likes (This is one funny girl. Read her blog!)
- Jeni of Jeni Eats (It was great to finally meet you!)
- Janel and Lanet of Nellie Bellie (We didn’t actually meet at the conference, but we connected afterwards. Does that count?)
- Doug of Pocket Change Gourmet (I was thrilled that there was another budget cooking blogger at the conference!)
- Katie at the Star Tribune, who wrote a great article about the conference
- Mandy of Glimpses Of Soul Photography, who took head shots of the attendees (Thank you again!)
- Kristen Brown, author of The Happy Hour Effect, who spoke about pitching yourself and your blog (Your session was informative and inspiring. And you have great hair.)
- 2 tablespoons olive oil or coconut oil, melted
- 1 package French onion soup mix
- 2 shallots, thinly sliced
- 1 1/2 pounds fingerling potatoes (or other potatoes)
- Preheat oven to 425F. Cut fingerling potatoes in half the long way (or cube if using Russet potatoes). Toss potatoes with olive oil, soup mix, and shallots. Mix well to ensure even coating.
- Place potatoes on a large baking sheet. Bake for 35 to 40 minutes, or until potatoes are crispy on the outside and tender on the inside.