OVEN BAKED 4-INGREDIENT SWISS ONION POTATO BITES RECIPE
These easy Swiss onion potato bites combine tender roasted potatoes, savory onion seasoning, melted butter, and creamy Swiss cheese. They're baked until golden and make a delicious side dish or bite-sized appetizer.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Sharp knife
- Measuring cups and spoons
- Spatula or kitchen tongs
Ingredients
- 1½ pounds baby Yukon Gold potatoes washed and sliced into ½-inch-thick rounds
- 4 tablespoons unsalted butter melted
- 1 1-ounce packet dry onion soup mix
- 1¼ cups shredded Swiss cheese
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Wash and dry the potatoes thoroughly. Slice into evenly sized ½-inch-thick rounds.
- Combine the melted butter and dry onion soup mix in a large mixing bowl. Stir until well combined.
- Add the sliced potatoes and toss gently until evenly coated with the butter and onion mixture.
- Arrange the potatoes in a single layer on the prepared baking sheet, leaving space between each slice.
- Bake for 20 minutes. Flip the potatoes and continue baking for another 10 to 12 minutes, until golden and fork-tender.
- Remove the baking sheet from the oven. Sprinkle the shredded Swiss cheese evenly over the potato rounds.
- Return to the oven and bake for 3 to 5 minutes, until the cheese is melted and bubbly.
- Allow the potatoes to rest for 3 minutes before transferring them to a serving platter. Serve warm.
Notes
- Cut the potatoes evenly to help them cook at the same rate.
- Don't add extra salt before tasting, as the onion soup mix already contains sodium.
- For the best melted topping, shred the Swiss cheese from a block.
- Use two baking sheets if doubling the recipe.
- Add the cheese only after the potatoes are fully cooked.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Don't add extra salt before tasting, as the onion soup mix already contains sodium.
- For the best melted topping, shred the Swiss cheese from a block.
- Use two baking sheets if doubling the recipe.
- Add the cheese only after the potatoes are fully cooked.
- Store leftovers in an airtight container in the refrigerator for up to four days.