3. Olive Oil (or Avocado Oil) A good quality oil is essential for conducting heat and ensuring the potatoes crisp up rather than steam. It also acts as the binding agent that helps the soup mix adhere to every nook and cranny of the potato.Step-by-Step Instructions
Follow these steps to ensure perfectly cooked potatoes every single time.
1. Prep the Potatoes
Start by washing about 2 pounds of red potatoes thoroughly. Pat them dry with a kitchen towel—excess moisture is the enemy of a crisp potato. Cut the potatoes into uniform wedges or quarters (about 1.5 inches thick). Keeping the sizes consistent ensures they all finish cooking at the same time.
2. The Coating Process
In a large mixing bowl, toss the potato wedges with 1/3 cup of olive oil. Once the potatoes are glistening, sprinkle one full packet (approx. 1 oz) of dry onion soup mix over them. Use a large spoon or your hands to toss everything together until the seasoning is evenly distributed.
3. Arrange for Success
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Spread the potatoes out in a single layer. If the pan is crowded, the potatoes will steam instead of roast. Make sure there is a little bit of “breathing room” between the pieces.
4. Roast to Perfection
Place the baking sheet on the middle rack of the oven. Roast for 35 to 45 minutes. Halfway through the cooking time, use a spatula to flip the potatoes. This ensures that the side touching the pan gets that signature dark, caramelized crust without burning.
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