Cheesy Onion Potatoes
"If you are not a garlic-lover then omit the garlic powder, since the onion soup mix is salty I advise not to add in any extra salt. --- this makes a huge amount, but don't worry there won't be any leftovers! --- make certain to let the dry onion soup mixture sit in the hot melted butter for 30 minutes this will allow the onion flakes to soften, a few more or less potatoes will not matter -- these may also be made in a large greased heavy foil pan and cooked on the outdoor grill ---all amounts may be adjusted to suit taste :)"
photo by Bay Laurel
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 6 -8 potatoes (quartered or sliced peeled or unpeeled)
- 1⁄2 cup butter, melted
- 1.5 (1 1/4 ounce) packages lipton dry onion soup mix
- 1 1⁄2 teaspoons garlic powder
- 1⁄4 teaspoon cayenne pepper (optional I like to add it in)
- 1⁄2 - 1 teaspoon fresh ground black pepper
- 2 cups grated cheddar cheese (can use less)
- 5 large green onions, chopped
directions
- If you are using unpeeled potatoes make certain to wash and scrub the skin, and if you are slicing the potatoes ahead of time and soaking in water the potatoes must be dried with a paper towel before using in this recipe.
- Place the hot melted butter in a bowl; add in garlic powder,dry onion soup and cayenne pepper; mix to combine and allow to sit for about 30 minutes to soften the onion flakes (you may leave it sit for more time if desired) stir occasionally.
- Slice the potatoes into quarters, then place in a large roasting pan; sprinkle with freshly ground black pepper.
- Pour the butter mixture over the potatoes; toss to coat (I use my hands for this).
- Preheat oven to 400 degrees F.
- Set oven rack to bottom position.
- Bake uncovered 30 minutes.
- Remove and stir the potatoes.
- Place back in the oven and bake uncovered for another 20- 30 minutes or until just fork tender, removing and stirring another time while cooking (cooking time will depend on the thickness of the potatoes).
- Sprinkle with cheese and green onions over the hot potatoes.
- Serve immediately.
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Reviews
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Chose this recipe to make for a potluck last weekend. Unfortunately my stomach was acting up so I didn't get any! Everyone else however said they were fantastic and I saw the host hiding the leftovers in the fridge for himself for later LOL Fiance said he would definitely like me to make them again so that is 5 stars in my book! Not to mention Super simple to do! Thanks Kitten! -
WOW! this was sooo good. I like that it was so easy to make. My family loved it. -
Oh MY!! These have to be the tastiest taters in the entire universe....should have known; of course a cat lover would submit a fab recipe! ;) I used "new" red potatoes that were large for "new" potatoes but would be considered "medium" in size by any standard. Unfortunately they were not done after the alloted cooking time (I did them half covered, half uncovered at 400 on bottom rack as directed). Next time I will cut the taters in eighths instead of fourths so that they will cook faster and also to increase their surface area for more coverage of that incredible seasoning.... THANK YOU for posting this; it is a WINNER!! -
Perfect! I needed a potatoe recipe to go with recipe #155963 so I used this one. I didn't have any onion soup mix so I used recipe #244204 and it worked perfectly. The flavor of these potatoes were delectable. I did cut the recipe in half because if I didnt I knew I would eat all of it. I served the left overs for breakfast this morning. Even better the next day. Thanks for sharing Kittencal!
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these were simple and delish!! soaking the onion soup mix is key! i used fingerling potatoes that i soaked in water and then dried off well as recommended. love the green onion addition at the end. i'm glad i didn't add any salt, it's perfect without it! thanks, kitten, for another keeper!!!
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