These Crispy French Onion Potato Bites have tender centers, golden cut sides, and a crunchy fried onion coating. A packet of French onion soup mix seasons the potatoes, while lightly crushed fried onions add texture and a second layer of onion flavor.
What You’ll Need
- Baby Yukon Gold potatoes. Choose potatoes of similar size so they roast evenly. Halving them gives each bite a flat surface that can brown against the pan.
- Dry French onion soup mix. Toss the powder directly with the potatoes and oil. The mix provides the seasoning for the whole dish.
- Olive oil. Three tablespoons help the seasoning cling and give the potatoes an even coating.
- Crispy fried onions. Crush them lightly by hand. Small flakes cling to the potatoes and still give the coating some crunch.
How to Make Crispy French Onion Potato Bites
Pat the halved potatoes dry, then toss them with olive oil and the dry soup mix. Add the crushed fried onions last and toss gently. Arrange the potatoes cut-side down in a lightly greased 9×13-inch baking dish, leaving a little space between them.
Roast at 425°F (220°C) for 35–40 minutes, turning the potatoes once halfway through. Use a thin spatula to lift them so the browned coating stays with the potatoes. They’re ready when a fork slides easily into the centers and the outsides are deeply golden. If the loose onion pieces darken quickly, check the dish a few minutes early.
Tips for Crisp, Golden Potatoes
- Dry the potatoes before tossing. Surface moisture makes it harder for the cut sides to brown.
- Keep the potatoes in one layer. Use a second dish if the halves are crowded so steam can escape.
- Crush the fried onions coarsely. Small flakes give the finished bites more texture than fine crumbs.
- Serve right away. The onion coating is crispiest fresh from the oven. Keep dips on the side.
Frequently Asked Questions
Can I use regular Yukon Gold potatoes?
Yes. Cut them into evenly sized bite-size chunks with at least one flat side. Roast them flat-side down and check for tenderness near the end of the baking time.
Do I need to peel baby Yukon Gold potatoes?
Leave the thin skins on. Scrub and dry the potatoes well before halving them.
Can I reheat leftover potato bites?
Refrigerate leftovers promptly in a covered container. To bring back some of the crunch, spread them in a single layer on a baking sheet and reheat in the oven until hot throughout.
4-Ingredient Crispy French Onion Potato Bites Recipe Card
Tender roasted Yukon Gold potatoes with French onion seasoning and a crisp fried onion coating.
- Prep time — About 10 minutes
- Bake time — 35–40 minutes
- Servings — 6
- Equipment — 9×13-inch casserole dish or rimmed baking dish
Ingredients
- 1½ pounds baby Yukon Gold potatoes, halved
- 1 packet dry French onion soup mix, about 1 ounce
- 3 tablespoons olive oil
- 1 cup crispy fried onions, lightly crushed
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a 9×13-inch oven-safe casserole dish or rimmed baking dish.
- Toss the potato halves with the olive oil and dry French onion soup mix in a large bowl until evenly coated.
- Add the lightly crushed fried onions and toss gently so the pieces cling to the potatoes.
- Arrange the potatoes cut-side down in a single layer in the prepared dish, with a little space between the pieces.
- Bake for 35–40 minutes, turning once halfway through, until the potatoes are fork-tender inside and crisp and deeply golden outside.
- Serve hot from the baking dish or transfer to a platter with your favorite dip on the side.