Golden herb-seasoned roasted potato wedges garnished with chopped parsley on a cream serving platter.

Crispy Roasted Potatoes

Name: Crispy Roasted Potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Ingredients: 1 envelope onion soup mix; ½ cup olive oil; ¼ cup butter; 1 teaspoon thyme; 1 teaspoon marjoram; ¼ teaspoon black pepper; 2 pounds russet potatoes; As needed parsley

The onion soup seasoning roasts into the potatoes' golden, craggy edges. Break one open and the center is still soft and fluffy beneath that savory crust.

By Betty Lou Gardner1 hr 15 minUpdated 2026-08-25

These Crispy Roasted Potatoes are everything a great potato side dish should be—golden, flavorful, and wonderfully crisp on the outside while staying soft and fluffy in the center! Seasoned with onion soup mix, herbs, butter, and olive oil, they develop deep savory flavor as they roast. They’re equally at home beside a holiday roast, a grilled steak, or a simple weeknight dinner.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always make a little more of these than I think we'll need because the crispiest pieces seem to disappear before supper is even fully on the table. If the potatoes have enough room in the pan, they turn out beautifully every time. I usually find someone sneaking a few straight from the baking dish while they're still too hot to handle properly.

How to Make Crispy Roasted Potatoes

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Onion soup mix, olive oil, melted butter, thyme, marjoram, and black pepper stirred together in a shallow metal roasting pan.

Make the Seasoning Mixture

Stir together the onion soup mix, olive oil, melted butter, thyme, marjoram, and black pepper directly in the roasting pan.

Raw russet potato wedges being tossed in a buttery onion-soup and herb mixture in a shallow roasting pan.

Coat the Potatoes

Add the potato wedges and toss until every surface is evenly coated with the buttery herb mixture.

Seasoned russet potato wedges arranged in one layer in a shallow metal roasting pan before baking.

Spread into a Single Layer

Arrange the wedges with a little space between them and place a cut side against the pan.

Roast and Serve

Roast, turning as needed, until the edges are deeply browned and crisp and the centers are fork-tender. Finish with chopped parsley, if using, and serve hot.