Picnic Potatoes
Picnic Potatoes are crispy, flavorful roasted potatoes seasoned with onion soup mix and olive oil. Perfect as a side dish for casual gatherings or picnics, their savory and comforting taste makes them a crowd-pleaser for all ages and occasions.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the potatoes into quarters, leaving the peel on.
- Place the potatoes in a baking dish.
- Sprinkle the potatoes with a small amount of olive oil and the onion soup mix.
- Bake in the preheated oven until the potatoes are tender, about 40 minutes.
Tips & Substitutions
For best results, choose small, firm new potatoes for even cooking. If you want to add a twist, consider substituting the olive oil with melted butter for a richer flavor. You can also experiment with different seasonings by adding garlic powder or fresh herbs like rosemary or thyme to enhance the taste. This recipe is versatile and can be adapted to suit vegan recipes by ensuring the onion soup mix is plant-based.
Serving Suggestions
These Picnic Potatoes are perfect for outdoor gatherings and pair wonderfully with grilled meats or as a side to a salad. For a complete meal, serve them alongside Church Supper Ham Loaf or your favorite protein. They also work great as a hearty snack or appetizer, especially when served with a dipping sauce for added flavor.
Storage & Reheating
Store leftover Picnic Potatoes in an airtight container in the refrigerator for up to three days. To reheat, spread them out on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, ensuring they regain their crispness. Alternatively, you can microwave them, but the oven method is preferred for maintaining texture.
Nutrition & Diet Analysis (per serving)
Each serving of Picnic Potatoes contains roughly 671 calories, with 10g protein, 92g carbohydrates, and 29g fat. It is an excellent source of potassium (50% of the Daily Value), vitamin C (38% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of iron. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Yes, while new potatoes are great for their waxy texture, you can use other varieties such as Yukon Gold or red potatoes. Just adjust the cooking time as needed, since different potatoes may vary in tenderness.
Is it necessary to peel the potatoes?
No, you do not need to peel the potatoes. Keeping the skin on adds texture and nutrients. Just be sure to wash them thoroughly to remove any dirt before cutting.
Can I prepare these potatoes in advance?
Absolutely! You can cut the potatoes and toss them with olive oil and soup mix in advance. Store them in the refrigerator for up to a day before baking. When ready to serve, simply bake as directed for a quick and easy side dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).