Dump canned whole new potatoes in the glass baking dish and 4 other simple pantry pulls to get a meal so delicious your family will be begging for more.
These oven-roasted canned whole new potatoes are an incredibly simple way to get crispy, golden edges without the hassle of peeling or cutting potatoes. Coated in melted butter, olive oil, savory onion soup mix, and parsley, the potatoes bake up tender inside with flavorful, beautifully seasoned edges.
5-Ingredient Oven Canned Whole New Potatoes
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole new potatoes, drained | 2 cans |
| Dry onion soup mix | 1 packet |
| Melted butter | 4 tablespoons |
| Olive oil | 1 tablespoon |
| Dried parsley | 1 teaspoon |
Step-By-Step Directions
Preheat and prepare: Heat your oven to 400°F and lightly grease a 9×13-inch glass baking dish.
Arrange the potatoes: Drain the canned whole new potatoes well, then spread them evenly across the prepared baking dish.
Add the seasonings: Pour the melted butter and olive oil over the potatoes as evenly as possible. Sprinkle the dry onion soup mix and dried parsley over the top.
Coat everything: Gently toss the potatoes directly in the baking dish until they are evenly covered with the butter, oil, and seasonings. Spread them back out into one even layer.
Bake until golden and crisp: Bake uncovered for 35 to 45 minutes, stirring once halfway through cooking. The potatoes should be thoroughly heated, lightly golden, and crisp around the edges.
Serve: Enjoy the potatoes warm straight from the baking dish, or transfer them to a serving bowl. Spoon any remaining seasoned butter from the dish over the potatoes before serving.
