I did not care for this.

This was fantastic. I followed the directions, and they came out wonderfully. I followed the advice of other reviewers, and crunched up the soup mix before combining everything. If you're after crunchy potatoes, I would suggest cutting back on the olive oil - but I liked it as they were. They were very moist and flavorful.

Excellent tasting recipe. I gave it 4 stars instead of 5 just because I had to make some adjustments to it. I boiled my red potatoes first for about 15 minutes...just until they were starting to soften. I allowed them to cool for a few minutes, then quartered them, and mixed with oil/soup mix. I baked in the oven for 35-40 minutes on 400. Came out excellent.

My friends looooved these - but they took way longer than 40 minutes to cook!

If you go by this recipe your potatoes will burn to a crisp. I should have gone by the tips from the other reviewers, because I ended up with black pebbles that had a burnt onion taste. I will make this again, but I will use the directions from the other reviewers.

This is teriffic. I added some small boiling onions (raw) and zucchini cut into same size pieces as potato and baked for an hour and it was great.

Excellent, couldn't get enough.

This is my family's favorite side dish and I've used it for company as well. However, I only use 2 tbsp olive oil if I'm using 2 lbs of potatoes, and I also quarter them. I pound the onion soup packet with a mallet to crush it a bit before I use it. I do add a little pepper as well. I never cook them on this high of heat though - 350 works just fine for us (have to cook a tad longer but they don't get burnt this way). I've also done these on the BBQ (make sure you double wrap with foil or the olive oil leaks out and smokes up the BBQ). I did try to add minced garlic once but that was a disaster. Highly recommend this recipe - but make sure you use a good quality onion soup mix for the best results.

I have been using this recipe from the back of the Lipton Onion soup mix box for years. I usually use more then 2 lbs. of potatoes (either red or white/all purpose, but I when I use 2 lbs. or less I do not use all of the soup mix. I also cut the potatoes into quarter size - they get tender faster this way. My family loves this recipe.

There wasn't much flavor. The temperature was too high and the onions burnt. From now on, I'll keep the onion soup mix in the meatloaf where it belongs.

You can't go wrong here! I love new potatoes and this was scrumptious!

Anything with red potatoes gets my vote! I steam the potatoes halfway first. I usually cut up them steam, then bake, but I forgot to cut up... Oh well, cut 'em up, steam for mmmm.., 10 minutes, let them cool a bit, coat in oil, sprinkle the seasonings on, put in a metal pan, bake on 425 for 30-45 minutes, depending on your oven, whoohoo! Try to let them cool a little before popping in your mouth, I didn't let them cool enough first because they smelled so good cooking and burnt my mouth. Oh well, it was for a good cause.

Easy and Delisious... I marinated them the night before and drained the excess of water before bakig them. They were both tender and crispy, a real success !!!

Great Recipe. Crushing the onion soup is a must and I added dried parsley. My potatoes reheated fine.

Very easy and good!

Easy & Great.

Try these with a little garlic powder and parmesan. Yum!

Classic (easy) side dish.

I thought the onion soup mix made it too salty and the dehydrated onions in the mix burned to a crisp. I've made it twice, using different amounts of the soup mix each time and both times it turned out too salty with burnt pieces in it. Great method for roasting potatoes I will just use a different seasoning next time.

Fantastic! I made this for a party of 20. The only addition was some chopped, lightly sauteed yellow onion to the mix before baking. And I kept baking until the smaller pieces were crispy...about an hour.