French onion roasted potatoes. Crispy oven-baked potatoes with an irresistible French onion flavor. Repin to save!

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.

French onion roasted potatoes. Click through for recipe.

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:

French onion roasted potatoes. Crispy oven-baked potatoes with an irresistible French onion flavor. Repin to save!

French Onion Roasted Potatoes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

You can make any amount of potatoes that you wish. The concept is really just adding dry French onion soup mix to potatoes tossed with olive oil, and roasting them until crispy. Fail proof!


  • 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.

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