Reviewed: Aug. 6, 2008

Very yummy... even got my picky husband to eat them. I did as others had suggested and cut the temperature to 400 degrees. It took them about 1 hour to cook. I also cut down on the amount of onion soup mix and oil. Will cook these again!

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DRPETERSON8

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Reviewed: Aug. 5, 2008

These potatoes were really good. I used grapeseed oil because it's the only one I had. I also used baby red potatoes. Delicious.

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misymiss

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Montebello, California, USA

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Reviewed: Jul. 31, 2008

These were very good! I put the onion soup mix with a spoonful of minced garlic, 1/3 cup of olive oil and then put into a ziploc bag. I then put the quartered potatoes in the bag with the seasoning and mixed it all around. I marinated them in the fridge for about a half hour. I then put heavy duty foil on a cookie sheet sprayed it with Pam, and then dumped the potates on it. I then sprinkled with salt and pepper on top, but do it sparingly. I baked at 375 for 30 minutes and then 400 for 20 minutes. Superb!!!

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Celeste

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Jenks, Oklahoma, USA

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Reviewed: Jul. 24, 2008

I've never had such a great reaction from my husband! I quartered 3 lbs of baby reds, soaked for a little while and prepped the mix. I used the full amount of oil called for but there was a TON left over, will reduce amt next time. Spread on a cookie sheet lined with parchment paper and sprinkled with black pepper, salt, parsley and a little garlic. Cooked for 30 min at 375. Took out after 30 min and rotated sheet, and flipped the taters. Put back in the oven for 15 min and THEY WERE PERFECT! Delicious recipe, thanks!

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Erin

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

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Reviewed: Jun. 25, 2008

I did not care for this.

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bethanylea20

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

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Reviewed: Jun. 18, 2008

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.

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Susan C.

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jun. 18, 2008

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.

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mommieof5

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2008

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

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krups512

Home Town: Austin, Texas, USA

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Reviewed: Jun. 8, 2008

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.

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Terri

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Reviewed: Jun. 6, 2008

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.

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Bryna

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Reviewed: May 29, 2008

Excellent, couldn't get enough.

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millsapsmase

Cooking Level: Beginning

Home Town: Lake Charles, Louisiana, USA

Living In: Memphis, Tennessee, USA

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Reviewed: May 21, 2008

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 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.

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DianeLynn

Cooking Level: Expert

Living In: Reading, Pennsylvania, USA

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Reviewed: May 18, 2008

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.

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WannaBeChef

Cooking Level: Expert

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Reviewed: May 15, 2008

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

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: May 8, 2008

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.

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Toriam

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Reviewed: May 6, 2008

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 !!!

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