Oven Roasted Red Potatoes

Red Potatoes

When I first moved into our neighborhood my neighbor taught me the secret to these yummy potatoes that were always a hit as a side dish…and super easy as well. For years I’ve been making these with olive oil and Lipton soup packets (which you can still do). I think I first posted this recipe back in 2010 on my old Taste From Tricia’s Table blog. And now it’s time for an update.

Now that I have a ton of Wildtree products in my pantry, I’m trying to put them all to good use. For this recipe I substituted grapeseed oil for the olive oil. Then I used 1/3 cup of the Absolutely Onion Blend instead of the Lipton packet.

I did not change anything else. I still boiled the potatoes, mixed everything up in a gallon bag and baked them in the oven for about 45 minutes. And the Wildtree substitution? YUM!! Success.



Oven Roasted Red Potatoes
  • Red Potatoes (I used about ⅔ of a bag)
  • ¼ cup Olive Oil or Grapeseed Oil
  • 1 envelope of French Onion Soup OR ⅓ cup Wildtree Absolutely Onion Blend
  1. Boil potatoes for 15-20 minutes.
  2. While boiling, mix the oil and seasoning in a gallon Ziploc bag.
  3. Let potatoes cool for a few minutes.
  4. Cut potatoes into large chunks or bite-size pieces.
  5. Put potatoes into the gallon bag and seal the bag.
  6. Mix the potatoes around in the seasoning.
  7. Empty the bag of seasoned potatoes into a greased baking dish.
  8. Bake on 350 for 30-45 minutes or until cooked through.

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