Quarantined or not, potatoes are one of the best things to keep stocked in your kitchen. They are so versatile that it’s impossible to get bored of scooping them onto your plate… Well, almost impossible.
I recently found myself getting into a bit of a Russet-rut before stumbling upon a super-easy way to jazz up my spuds again. The magic ingredient: A humble packet of Lipton’s Onion Soup Mix ($2.29, FreshDirect). I actually stole the idea from my sister-in-law, who’s been using this trick for years, but I knew I had to try it out myself ASAP.
Although I love playing around with the spices in my cabinet and mixing up my own special blend, being able to just rip open a packet of flavor is a much-appreciated break from constantly trying to “get creative” in the kitchen. All I had to do was sprinkle it onto my taters, which I tried to chop into roughly the same sized cubes, and coat them all with a little olive oil.
The mix even has instructions for using it on potatoes written right on the box, a fact I was previously oblivious to. I let my souped-up spuds roast at 425 degrees Fahrenheit for about 15 minutes, gave them a toss, and popped them back in the oven for another 15 to 20 minutes. The aroma that filled my kitchen while they baked was enough to convince me this might be the only way I’ll make potatoes ever again. That was quickly confirmed after taking the first perfect bite.
Along with the mouth-watering savory flavor, the little bits of onion from the mix added such a delightful crunch to the pillowy spuds. I can also see this having the same palate-pleasing effect by blending it into other potato-based recipes — mashed, fried, microwaved chips. I might even get crazy and toss it onto non-potato-y things like roasted veggies, or stir it into a batch of mac and cheese, or use it to season popcorn. There’s truly no limit to how you can use this simple onion soup to make tasty meals!
We write about products we think our readers will like. If you buy them, we get a small share of the revenue from the supplier.
This article originally appeared on our sister site, WomansWorld.com.