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Oven-Roasted Red Potatoes

See an easy recipe for roasted red potatoes. See more

READY IN 55 mins

Oven Roasted Red Potatoes

Read Reviews (683)

"These roasted red potatoes are very easy to prepare and taste excellent!" — Donna Lasater

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Original recipe makes 8 servings Change Servings

1 (1 ounce) envelope dry onion soup mix
2 pounds red potatoes, halved

1/3 cup olive oil

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Directions

Preheat oven to 450 degrees F (230 degrees C).
In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.

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PREP 15 mins
COOK 40 mins
READY IN 55 mins

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I took the advice that my fellow chefs offered and did the following: I mixed about 3/4 chunked red potatoes and 1/4 baby carrots; I used garlic oil instead of olive oil; I roasted them on heavy duty foil sprayed with Pam on a cookie sheet; I added fresh garlic, salt and pepper to the marinade; I marinated the veggies for a while first in the refrigerator; I sprinkled the top with seasoned salt and fresh ground pepper before I put it in the oven; I baked it at 350 for an hour tossing halfway through. I didn't even realize that I had pulled out and opened a savory garlic and herb mixture instead of onion soup until I dumped it into the bag, but it was really good this way and worked really well with the meat I was serving. My only complaint that it was a little wet still after an hour. I might cut down on the oil next time, but I'm definitely making this all the time and experimenting with my flavors. Yum! Quick, easy and mess-free with foil. We loved this. NOTE: From now on when I make this I cook it for the first half hour at 350 degrees and then for 20 more minutes at 400 degrees. It helps to make the potatoes nice and crispy, sweetens up the carrots and helps me get dinner on the table a little bit faster. I've made this with the onion soup mix too. My husband prefers that oniony taste, but we both love any version of this. I make it all the time now. SO EASY!!!!

—AMY LAMPERT

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Most Helpful Critical Review

Oct 16, 2002

This was the worst recipe for roast potatoes I have ever tried. I have roasted potatoes for years with great success and wondered how the onion soup would keep from burning. Now I know. It burns to a crisp. I would nor recommend these. Just using olive oil sure saves on cleaning the pan and tstes much better.

—JONELLY

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999 Ratings

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Feb 02, 2003

The recipe is good but I use oregano, parsley, garlic, salt, and pepper this sprinkled on the potatoes instead of the onion soup is much more flavorful.

—YOUNGMOM2

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Jul 23, 2003

These potatoes are sooo good! Instead of using a baking dish, I spread them out on a cookie sheet. They came out crispy on the outside, and cooked perfectly. Try these!

—SUGARSURPRISE

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Oct 22, 2003

I read a lot of the reviews and the summary was- Crunch the onions up into smaller pieces, marinade the potatoes for 1 hour +, before baking top them with seasoned salt and pepper, stir them once while cooking, bake at 350 for one hour (I cooked them for 1.5 hours they were fine)and most important cover the bottom of the pan with heavy duty foil before cooking. They turned out good, they were definatly stuck to the bottom of the pan but clean up was a snap with the foil. My husband asked me to cut them into smaller pieces so they were crispier (I cut them into 12ths), even smaller they were still not overcooked. I did not save the leftovers - others said they didn't reheat well so no leftovers. They had plenty of flavor, they were able to wait till we were ready to eat and everyone liked them, I will make them again they were very easy - great for entertaining.

—RATED PG

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Feb 06, 2004

Great dish!!! I needed to make potatoes for a "potluck" type dinner at a friends house and came across this recipe. After reading most of the reviews, I followed some previous tips and did some of my own. I used about 4 pounds of potatoes, and cut them into large wedges instead of just halving them. Instead of the baking dish, I lined cookie sheets with foil and sprayed them with Pam. (It is an easy clean up!) I did use the onion mix, and I used the 1/3 cup oil, b/c I had doubled the potatoes. (Other reviewers found that the oil used for the amount of potatoes called for turned out too greasy) I also added a little salt and pepper, rosemary, and a dash of italian seasoning. I roasted them at 350 for a half hour and stirred them around every 15 minutes, then turned the oven up to 400 and roasted them another half hour, stirring every 15 min. They turned out perfect - crispy on the outside, a little soft on the inside, not greasy at all. My husband called them "amazing". I am going to try them again tonight using a ranch dressing packet.

—Angela P.

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Jun 12, 2003

I thought this recipe was great! Contrary to the few negative reviews I read, the onion soup mix did not burn at all, it didn't take very long to bake (I covered it with foil though - perhaps that was the difference) and it tasted wonderful! It was so easy and quick and tasted great! I would definitely recommend it!

—JESSICAJNAUMOFF

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Dec 27, 2002

When I went to try this I didn't realize I was out of dry onion soup mix and didn't feel like running to the store, so substituted one pkg. of "Hidden Valley Ranch" dry dressing mix and this was awesome! Everybody loved it. Will try it as directed next time. Thanks for sharing.

—JAZZY-GIRL

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Nutrition

Calories
171 kcal
9%

Carbohydrates
20.2 g
7%

Cholesterol
0 mg
0%

Fat
9.2 g
14%

Fiber
1.9 g
7%

Protein
2.4 g
5%

Sodium
317 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oven Roasted Red Potatoes

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 171
Calories from Fat: 83

% Daily Value *
Total Fat 9.2g 14 %
Saturated Fat 1.3g 6 %
Cholesterol 0mg 0 %
Sodium 317mg 13 %
** Potassium < 1mg < 1 %
Total Carbohydrates 20.2g 7 %
Dietary Fiber 1.9g 7 %
Protein 2.4g 5 %
Sugars 1.5g
** Vitamin A 0 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 0 %
** Magnesium 0 %
** Folate 0 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.