Reviewed: Jan. 4, 2009

These turned out great. I used evoo and onion soup mix. I then followed the directions. Since I used white potatoes instead of red, I may have needed to let them brown a bit longer but I didn't want the onion pieces to burn. It was a good change of pace from mashed.

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ray

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Reviewed: Jan. 4, 2009

Well I don't know what I could have messed up, but these just weren't as special as I had hoped. Perfectly tasty, but not a huge hit with my crowd.

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DeKreeft

Cooking Level: Intermediate

Home Town: Fairfield, Connecticut, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 1, 2008

So Easy, So Fast, So Delicious! A+++++ I used canola oil instead of vegetable oil. Didn't seem to make a difference!

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Elizabeth

Cooking Level: Intermediate

Living In: Nepean, Ontario, Canada

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Reviewed: Nov. 28, 2008

made these for Thanksgiving, but used Russet potatoes. Skinned them, then prepared as directions read. Baked for 30 min, then broiled for 15 (at level 4, since my MIL's oven doesn't have temperatures on broil) Smelled delicious, tasted wonderful. A big hit.

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ALK02G

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Reviewed: Sep. 1, 2008

Simple and yet delicious. I baked it at 375 degrees for about 35 minutes. Excellent!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Aug. 29, 2008

Loved these!

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IndyGirl

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2008

you get really good taste for a minimal time investment

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bdhljr

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Reviewed: Jul. 11, 2008

Great potatoes! Just like with all the other oven roasted potatoes I've made recently they are great lukewarm. I have a hard time putting the leftovers in the fridge, I just stand there and eat them. Oh well. I did change up the baking instructions. I baked them at 375 in a shallow foil-lined pan, uncovered for about 35 minutes, tossing once or twice.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 5, 2008

So good and yet so easy! Got rave reviews from hubby over these potatoes. I think these will be a staple in our house from now on.

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Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Jun. 17, 2008

Wonderful!! I lined the baking dish w/ heavy duty foil and it made clean up a snap.

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Jules

Cooking Level: Intermediate

Home Town: Jefferson City, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Jun. 14, 2008

So easy & so tasty! Definately will be making these again. I took someone elses advice & did them at 450 for 30 minutes tossing every 10 minutes and then another 15 minutes uncovered & they turned out great. Yum!

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FancyNancy

Cooking Level: Intermediate

Home Town: Chilliwack, British Columbia, Canada

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Reviewed: May 6, 2008

So good. A really nice complement to the meal.

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Tina

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Reviewed: Apr. 29, 2008

Simple and easy side dish. All of the ingredients are in the pantry.

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SONYABOW

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Feb. 10, 2008

Absolutely delicious! Neither my wife nor I could get enough. It's one of those foods where it's hard to not eat too much!

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MRPENNY1

Cooking Level: Beginning

Living In: Medina, Ohio, USA

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Reviewed: Jan. 9, 2008

Easy and flavorful.

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LHOERTH

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2007

I tried to make this recipe in the crock pot because I was short on oven space. It didn't work. It made the potatoes mushy. We even tried putting them in the oven after everything else was done to see if it would "crisp them up" & it didn't help. They tasted okay, but did not look good. Might try again, only this time, I will cook in the oven!

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Nicole

Cooking Level: Intermediate

Living In: Vandalia, Ohio, USA

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Reviewed: Dec. 11, 2007

Very simple, I covered mines with AL foil so that they wouldn't be so hard. Then I took the foil off for about 10 minutes so that the potatoes could get a little crispy. Other than that, my family enjoyed them

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CORDELIADC

Cooking Level: Intermediate

Home Town: Jackson, Mississippi, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Nov. 24, 2007

Lots of compliments from my guests. They need to be real crispy though. Be careful they aren't coverd too long while baking. They will get soggy. Very tasty and super easy though!!

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2007

Yum!

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Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Oct. 2, 2007

This is one of those great recipes that tastes great and looks impressive for little effort. I find using regular russet potatos peeled and chopped tastes great too. (I'm sure any potato would do depending on what you like or have on hand)I found that this recipe called for a bit too much oil. Usually I like to add enough oil that all the potatos are lightly covered in the oil/onion mixture. Definitely a keeper.

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