| |

Onion Roasted Potatoes

This post may contain affiliate links. Read our disclosure policy.

While doing Weight Watchers over 13 year ago, I came across this recipe for Onion Roasted Potatoes. This recipe has turned into a keeper and one that I reach for often. It is so easy and delicious, it is in my Shockingly Simple category.

All you need is some potatoes, a little olive oil, and a package dry onion soup mix. You can even leave to skin on your potatoes. Just be sure to wash your potatoes well. Then you just toss the potatoes with the oil and onion soup mix. Then they cook at 450 degrees for 40 minutes.

Onion Roasted Potatoes | realmomkitchen.com

This is a great flavorful side dish that works well when you pair it with chicken, beef, or pork. When I took the picture, we enjoyed them with a roasted chicken I picked up from Costco.

I have changed up the recipe for these onion roasted potatoes by adding shredded cheddar cheese on ocassion after it is done baking. That’s the non-weight watchers version. So, if you want to keep it low cal then don’t add the cheese. Thanks to www.AimeesAdventures.com for this recipe.

Onion Roasted Potatoes | realmomkitchen.com
Onion Roasted Potatoes | realmomkitchen.com

Onion Roasted Potatoes

Real Mom Kitchen

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Sides
Cuisine American
Servings 6 servings


  • 2 lbs potatoes
  • 1 1 oz pkg dry onion soup mix
  • 2 Tbsp olive oil
  • optional shredded cheese for the non-weight watcher version


  • Preheat oven to 450 degrees.
  • Wash and dry the potatoes, then cut into chunks. Place the potatoes into a 9x13 inch baking dish.
  • Pour the olive oil on top of the potatoes and stir to coat evenly. Sprinkle the onion soup mix on top and stir to coat the potatoes.
  • Bake 450 degrees for 40 minutes or until tender and golden brown, stirring occasionally. If they start to get too brown before they're tender, you can lay a piece of foil across the top of the dish. (Sprinkle with shredded cheddar cheese for the non-weight watcher version)


Serves: 6 (each approx. 4 ounces cooked)
Per Serving: (if no cheese is used) 173 Calories; 5g Fat (24.9% calories from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 432mg Sodium. Exchanges: 2 Grain(Starch); 1 Fat.
WWP: 3
Tried this recipe?Let us know how it was!

This is the original photo from this post when it was first posted in May of 2008.

Leave a Reply

Your email address will not be published. Required fields are marked *