This 5-ingredient recipe for oven-baked canned whole new potatoes is the ultimate back-pocket dinner side. It is perfect for those busy workweeks when you need something warm, filling, and completely dependable without having to peel or chop a single thing.
Relying on canned whole new potatoes keeps the prep wonderfully convenient. With just a handful of pantry staples, you can transform them into a savory, golden-baked side dish featuring crisp edges and plenty of rich, buttery onion flavor.
Why You’ll Love This Recipe
- Zero Peeling or Chopping: Using canned potatoes means the hardest prep work is already done for you.
- Only 5 Ingredients: Relies entirely on basic, budget-friendly pantry staples.
- Highly Versatile: Pairs beautifully with everything from weeknight meatloaf and pork chops to a holiday ham or roasted turkey.
- One-Pan Cleanup: The potatoes are seasoned and baked in the exact same dish!
Recipe at a Glance
| Prep Time | Cook Time | Oven Temperature | Yield |
|---|---|---|---|
| 5 Minutes | 35–45 Minutes | 400°F (200°C) | 6 Servings |
Ingredients You Will Need
- 2 cans whole new potatoes, thoroughly drained
- 1 packet dry onion soup mix
- 4 tbsp butter, melted
- 1 tbsp olive oil
- 1 tsp dried parsley
How to Make Baked Canned Potatoes
- Prep the Oven and Pan: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch glass baking dish with nonstick cooking spray or a little butter.
- Drain the Potatoes: Drain the canned whole new potatoes incredibly well. Spread them out evenly in the bottom of your prepared baking dish.
- Add the Flavor: Drizzle the melted butter and olive oil evenly over the potatoes. Sprinkle the dry onion soup mix and the dried parsley completely across the top.
- Toss to Coat: Gently toss the potatoes directly in the glass dish until every single potato is evenly coated in the buttery seasoning. Once coated, arrange them back into a single, even layer.
- Bake to Perfection: Bake uncovered for 35 to 45 minutes, making sure to stir the potatoes once halfway through the cooking time. The dish is done when the potatoes are piping hot, lightly browned, and beautifully crisp around the edges.
- Serve: Serve the potatoes warm straight from the baking dish, or transfer them to a serving bowl and spoon any leftover buttery pan seasonings directly over the top!
Pro Tips & Delicious Variations
- Drain Thoroughly (Crucial Step): Canned potatoes hold a lot of extra moisture, so draining them completely is the biggest key to a great texture. Let them sit in a colander for a few minutes before adding them to the pan so they roast properly instead of steaming.
- Achieve Extra Crispy Edges: For deeper browning, make sure the potatoes have plenty of space in the pan and roast them a few minutes longer. If your 9×13-inch dish looks too crowded, use a large, rimmed metal baking sheet instead.
- Make it Garlicky: Stir 1 teaspoon of garlic powder or a couple of freshly minced garlic cloves in with the onion soup mix for an even more savory profile. This variation is fantastic when serving the potatoes alongside a juicy steak!
- Herb Upgrades: Swap the dried parsley for Italian seasoning, dried dill, or a handful of freshly chopped chives right after baking. It is an easy way to make the same basic recipe feel brand new every week.
- Make It a Full Meal: Stir in sliced smoked sausage or top the potatoes with shredded cheddar cheese during the final 10 minutes of baking to turn this simple side dish into a hearty, satisfying main course on a hectic night.
