Lipton Onion Potatoes

These Lipton Onion Potatoes are quick, inexpensive, and dee-lish-us!

Lipton Onion Potatoes: Packets of onion soup mix turn these potatoes into thee best side dish!

I ran into this Lipton Onion Potatoes recipe from It’s been pinned on Pinterest over 41,000 times and I was one of those pinners! I figured if it’s been pinned that many times, I had better try it. If you haven’t been to their website, I advise visiting it. They not only have great recipes, but they have a lot of other stuff that they feature from Pinterest and let you know if they rock or flop.

I did make a few modifications to the recipe. The original recipe calls for one cup of butter. It seemed like a lot. I debated if I wanted to use that much butter or substitute with olive oil. I opted to use olive oil and reduce the amount to 1/2 cup. I also uncovered the potatoes the last 10 minutes of baking to allow the onions to Crispen and caramelize. These potatoes would go great with any meal, including Christmas, Easter, or even Thanksgiving!

The potatoes were incredibly delicious and I loved the onion flavor. It was quick, inexpensive, and absolutely delivered as promised.

Lipton Onion Potatoes: packets of onion soup mix turn these potatoes into thee best side dish! It's quick, inexpensive, and delivers as promised.

Lipton Onion Potatoes
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: American
Serves: 8
  • 6-7 medium Russett potatoes (approx. 2 pounds), thinly sliced
  • 2 envelopes Lipton Onion Soup Mix
  • 1/2 cup olive oil
  1. Preheat oven to 375 degrees F.
  2. Line the sliced potatoes upright, like a Domino-effect, in a 9 x 13-inch pan.
  3. Mix together the onion soup mix and olive oil. Drizzle over the top of the potatoes distributing evenly and coating in between the potatoes as much as possible.
  4. Cover with foil and bake 40 minutes or until potatoes are soft when pricked and golden brown. Uncover the last 10 minutes to allow the onions to get crisp and caramelize.


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About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. Gah! What a relief that your pin didn’t flop! haha Thanks so much for the shout-out!
    Deb @

  2. Barbara Bradley says:

    I might try them this way. I’ve been roasting these for many years. My variation is to use peanut oil, cut the potatoes in chunks, not slices, placed on a baking sheet and roasted at 425, uncovered for about 30 -45 minutes. Turn occasionally to spread around and allow for more browning. The potatoes get crispy. My family dubbed these “roasty toasty taters.” Depending on the amount of potatoes on hand, I might use an entire packet of the soup mix, but often use only half.

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