Reviewed: Sep. 8, 2005

These were great, although I made some changes based on other reviews. I cubed the potatoes to absorb more flavor, and used a packet of Good Seasons Italian Dressing mix instead of the onion soup. It took about 30 min. for them to roast up nicely. Although, I think I added a bit too much oil, or else I didn't have quite 2 lbs. of potatoes, because I had to drain them on paper towels after being in the oven. They were very tasty though, and my husbands first words after his first bite was, "Wow, these are perfect! Can you make these every night?" Thanks Donna and other reviewers for the suggestions.

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MomSavedbyGrace

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Aug. 27, 2005

Wonderful recipe!!!!! We wrap these in foil and put them on the grill. Our guests absolutely rave over them and can't believe how easy they are to make. One of our favorite recipes.

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GRETY

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Reviewed: Aug. 21, 2005

Very good, simple potato dish. I actually used a mushroom-onion soup mix combo packet and it too was a perfect flavored potato side dish. Simplicity IS the way!

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scottrene

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Aug. 19, 2005

I cubed the potatoes into 1 inch cubes so that more of the surface area was coated. Added dried minced garlic, salt and pepper to the soup mix. Lined my baking pan with foil for easy cleanup. Went very well with the roasted chicken and vegetables.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Aug. 6, 2005

I halved this recipe using baby new potatoes. They got burnt pretty badly which made them look nasty. I will try this again on a lower temperature.

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TRACY REYNOLDS

Home Town: Columbus, Ohio, USA

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Reviewed: Jul. 31, 2005

I didn't have onion soup, but used a mix that we have here in Australia that can be sprinkled into soups and onto vegetables. This was way too salty, but the next day I made some more by putting the potatoes into the bag of olive oil w/ just salt and pepper and they were so crispy on the ouside and soft and tender on the inside!!! YUM!!! Tip: Boil potatoes slightly for a few minutes before baking. Cuts down on baking time. Thanks for this idea! I finally have wonderful roast potatoes.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Jul. 22, 2005

Have been making these for years. Recipe is also on the back of the Lipton Onion Soup package. Another suggestion... use an envelope of Good Seasons Italian Dressing or a package of Hidden Valley Ranch Dressing. I also cube potatoes for more flavor.

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MMONSIEGNEUR

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Reviewed: Jul. 18, 2005

I'm all about simplicity, and this recipe is so easy and comes out delicious every time. Just put the ingredients in a bag and shake, then bake in the oven. Delicious!

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LAUREEN38

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Reviewed: Jun. 27, 2005

I cut the potatoes into bite-sized pieces, used italian salad dressing mix like another person suggested, sprinkled with white wine vinegar, and cooked at 400 until the last 10 minutesthen bumped it up to 425. Unbelievably good! My hubby said they were awesome.

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ARISTEIA

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Reviewed: Jun. 13, 2005

These were good. Based on other reviews I did spice mine up quite a bit. I sifted my onion lipton soup packet and used basil, oregano, season salt, garlic pepper, as well as parmesan cheese. I cut my potatoes in 1/4s so that the pieces would be smaller. They stuck to the pan a little but it was not too bad because I used Pam on the tinfoil etc. It was a nice accompaniment to grilled chicken and fresh veggies.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Jun. 1, 2005

I cubed the potatoes instead of halving so cooking time was greatly reduced. I marinated the potatoes in a ziploc with oil & strained french onion soup mix for about 3 hours. When I placed the potatoes on a baking sheet, they didn't look very coated with the mix, nor did they smell very seasoned, so I added some seasoned salt. I think without the seasoning they would have been pretty bland. They did crisp nicely and I would try again with different seasonings.

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TARA1218

Home Town: Rochester, New York, USA

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Reviewed: May 7, 2005

I give 5 stars, my husband says 3 1/2. These were simple to make and delicious. I used small new red potatoes that I quartered and baked on the bottom rack for about 30 minutes. They had lots of flavor and were slightly crispy.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Apr. 24, 2005

pretty good - I made them with the Italian seasoning mix. They tended to burn a little in the end. I would probably cook them at a lower temp. next time

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BAVERDUCE

Cooking Level: Intermediate

Living In: Trenton, Michigan, USA

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Reviewed: Apr. 9, 2005

These are really pretty good. I did sift the onions from the soup mix(save them) but if you really would like to have them on your potatoes do like I did and sprinkle them on about half to 3/4 the way through the baking process. It really works!! They turn a little brown but don't burn. We dipped in ranch dressing or ketchup.

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ROXEY

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Reviewed: Mar. 21, 2005

This was the perfect potato side dish that I was looking for. Seasoned red potatoes with a little bit of crisp but still very tender. I used 1/4 cup of olive oil and strained my onion soup mix. I also added pepper and 1 chopped white onion - put it all together in a large Ziploc bag - mixed it up and marinaded it for 3 hours. I only baked it for 30 minutes on 450 and turned it to lo broil for the remaining 10. I added a sprinkle of salt and more pepper after taking it out of the oven. It was perfect.

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MUFFIN28

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Reviewed: Mar. 18, 2005

Really good recipe, however I really changed it up. I used white potatoes, added a couple of minced garlic cloves, some honey like someone had suggested and then some parmesan cheese. I then sprinkled more parmesan on top halfway through cooking time. I too cooked at 350 for a little more than an hour. The potatoes were still firm, but that's the way my husband likes it. So success!!! Tasty!

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DLEMBERGER

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Reviewed: Mar. 16, 2005

I followed the suggestions of others and used 1/4 cup oil and used an Italian dressing season packet. These were great potatoes!!

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MINDYRN

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Reviewed: Mar. 10, 2005

This was AWESOME!!! I used half a package of italian sald dressing mix and added fresh sweet onions and fresh mushrooms. YUMMY! My hubby loved it!!

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REDMACHCHICK

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Reviewed: Mar. 6, 2005

What can I say except these were great. Also this is a great starter recipe. Just change the onion soup mix for any of your favorite spices and cook the same way and these are just fabulous. I would also recommend cuttin the potatoes into little bite sized peices so they have more flavor.

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TJ Johnson

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Feb. 28, 2005

Recipe was a great hit, we also added fresh Mushroom caps to the mixture, baked along with the potatoes, beautiful brown color, and a great touch and flavor to the roasted red potatoes. we added this as a favorite side dish to our sunday dinners. Thank You

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BKISSEL

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