Sprinkle dry onion soup mix and these 2 ingredients over diced potatoes into a roasting pan for a savory meal you'll crave over and over again

This is my weeknight version of French onion roasted potatoes: just diced potatoes tossed in dry onion soup mix, plus two pantry staples—olive oil and beef broth—then roasted until crispy on the edges and tender in the middle. It’s the kind of no-fuss, 4-ingredient recipe I throw together when I’m juggling work, kids’ activities, and still want something that tastes like real comfort food. The dry onion soup mix gives you that classic French onion flavor without any chopping or caramelizing, and the beef broth adds a savory, almost gravy-like depth as everything roasts together in one pan.

Serve these French onion roasted potatoes alongside simple grilled or baked chicken, meatloaf, or pork chops for an easy, cozy dinner. They’re also great with a green salad or steamed green beans to balance the richness. I like to spoon any extra savory juices from the pan over the potatoes and main dish like a quick pan sauce. If you’re hosting, pair them with a roast beef or pot roast and some crusty bread to soak up every last bit of flavor.

Servings: 4

2 pounds russet or Yukon Gold potatoes, scrubbed and diced into 1/2-inch cubes

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch roasting pan or baking dish, or line it with parchment paper for easier cleanup.

Scrub the potatoes well and pat them dry. Dice into roughly 1/2-inch cubes so they cook evenly. Add the diced potatoes to the prepared roasting pan, spreading them out into an even layer.

Drizzle the olive oil evenly over the potatoes in the roasting pan. Gently toss with your hands or a spatula to lightly coat the potatoes in the oil.

Sprinkle the dry onion soup mix evenly over the oiled potatoes, breaking up any clumps with your fingers so it distributes well. Use your hands or a spatula to toss again until the potatoes are thoroughly coated in the seasoning.

Pour the beef broth evenly over the seasoned potatoes in the pan. It should lightly coat the bottom of the pan without fully submerging the potatoes—this helps them roast while soaking up savory flavor.

If desired, lightly season with a small pinch of salt and a few grinds of black pepper. Keep in mind the onion soup mix and beef broth are already salty, so go easy here.

Spread the potatoes back into a single, even layer so they roast instead of steam. Place the pan on the middle rack of the preheated oven.

Roast for 35–45 minutes, stirring the potatoes once or twice during cooking, until they are fork-tender inside and browned and crispy on the edges. If you like them extra crispy, roast for an additional 5–10 minutes, watching closely so they don’t burn.

Remove the pan from the oven and let the potatoes rest for 5 minutes. Spoon any savory juices from the bottom of the pan over the potatoes. Taste and adjust seasoning if needed before serving warm.

For a lighter version, you can swap the beef broth for vegetable broth or chicken broth, though beef broth gives the most classic French onion flavor. If you prefer a richer, slightly creamier finish, stir in 1–2 tablespoons of butter right after the potatoes come out of the oven so it melts into the pan juices. For extra color and freshness, sprinkle chopped fresh parsley or chives over the potatoes just before serving. You can also add 1 cup of sliced mushrooms or a handful of baby carrots to the pan along with the potatoes for a more complete one-pan side. If you need this to be vegetarian, choose a vegetarian onion soup mix and use vegetable broth. To make cleanup easier on busy nights, line your roasting pan with foil or parchment. Food safety tips: Always scrub potatoes well to remove dirt, and cut away any green spots or deep eyes before cooking. Use low-sodium broth if you’re watching your salt intake, since the onion soup mix is already seasoned. Refrigerate leftovers within 2 hours of cooking in a shallow container, and reheat thoroughly in the oven or microwave until piping hot before eating.