Reviewed: May 2, 2009

These were easy enough to make, but, I find them tastier with olive oil, fresh garlic, dried basil, salt & pepper. Wrap them in foil and place on your grill for a wonderful side dish without the mess! BMC

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BMC

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Reviewed: Apr. 29, 2009

I liked these potatoes very much. I cut my potatoes into wedges and then microwaved them first. I then added baby carrots to them and mixed in the oil and onion mix with a little garlic powder, cooked them on a tin foil lined baking sheet 350 for 45 minutes. Wow, delicious!!

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kimberly

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

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Reviewed: Apr. 27, 2009

I really enjoyed these. I followed the other reviews and chopped the onion mix. The potatoes were in twelvths. I used garlic oil and also put garlic in the bag for marinating, adding some salt to the finished product. Will definitely make again!

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LoveBoxers

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Reviewed: Apr. 27, 2009

Made this tonight to go along with some blackened fish, these potatoes are AWESOME!!!!!! My husband could not stop eating them, they were so good!! I cooked them at 425, and after 45 minutes were pure perfection!! Thank you so much for this recipe!

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Lisa

Cooking Level: Expert

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Reviewed: Mar. 17, 2009

Very good recipe. Everybody at the party enjoyed these. Thanks!

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Luv2bake

Cooking Level: Expert

Living In: Glendale, California, USA

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Reviewed: Mar. 14, 2009

Delicious and easy - what could be better? Didn't change a thing!

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Nicole

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2009

My family loved these, and so easy to make. I did use gold yukons potatoes instead but I imagine the recipe would be good no matter what type of potatoe you used!

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Sarah78

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Reviewed: Mar. 5, 2009

AWESOME, AWESOME, AWESOME! these were the best potatoes I've had in awhile! I added some garlic, rosemary, thyme and oregano to the mix, baked at 425 for about an hour and they were delicious. Crispy on the outside, mushy on the inside, just the way I love potatoes.

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Raiel

Cooking Level: Expert

Living In: Orleans, Ontario, Canada

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Reviewed: Feb. 23, 2009

My boyfriend's favorite side dish! I made these ofter but check them often and be sure to stir them, they easily overcook!

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*Katie*

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

I used yellow Klondike potatoes in this recipe. These roasted very well at an oven temperature of 375 rather than the 450 called for and was still done in 40 minutes(no burning). I added black pepper and finished off with some grated parmesan cheese the last few minutes of baking time. I will be making these again. Thank you for sharing the recipe!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

These are the BEST potatoes ever! My whole family loves them and I have made them many times in the past 2 months.

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Erin

Home Town: Endwell, New York, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 20, 2009

Very easy and tasty! I would spray the pan with Pam before putting on the potatoes. I thought the oil would be enough but they stuck to the foil. This will be a regular side dish with meatloaf at our house.

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Carolina Chick

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jan. 19, 2009

Used canola oil cause i didnt have Olive oil but OH MY YUMMY! my 4 year old who hates onions LOVED these! he just asked for them for lunch today! we truly cant get enough of them! they will go on my weekly menu went awesome with sausage sandwiches with peppers and onions!!! cant wait to make more!!

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LParker

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Reviewed: Jan. 16, 2009

These were really good but I modified them a little. I used 3 pounds of red potatoes and sliced them in half and then three times the other direction. I used an envelope of zesty Italian dressing and added 1/2 teaspoon garlic powder, 1/4 teaspoon dried rosemary, and 1/4 teaspoon salt. I decreased the oil to 1/4 cup and baked the potatoes on a silicone mat. I didn’t have any trouble with burning or sticking to the mat. YUM!

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Jan. 14, 2009

These were yummy! I did follow a few of the other reviewers suggestions such as crushing the soup mix, adding carrots, and letting the potatoes marinate in the mixture for about an hour then cooking at 375 for only 35 minutes and turing every 10 min to prevent sticking. I will be making these again for sure.

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Alissa

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Reviewed: Jan. 13, 2009

Meh. Kinda bland.

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 9, 2009

I thought these were ok. They could use more more salt as well as some pepper & garlic powder for flavor. I put these on foil sprayed heavily with Pam and they did not stick at all. I turned them every 15 minutes which probably helped.

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cookingforfun

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Jan. 7, 2009

I'll need to tweak this but it's a good start.

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SNEJDL

Cooking Level: Intermediate

Living In: Carrollton, Texas, USA

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Reviewed: Jan. 4, 2009

Solid.

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toothrees

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Reviewed: Jan. 4, 2009

I made these as a side dish to my New Year's Day lunch. They turned out great. I lined the pan with parchment paper like someone suggested and I would definitely recommend doing this for easy clean up.

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