Reviewed: Feb. 24, 2008

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.

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Yasi

Cooking Level: Intermediate

Home Town: Abu Dhabi, Abu Dhabi, United Arab Emirates

Living In: Sacramento, California, USA

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Reviewed: Jan. 25, 2008

Yikes, this is kind of salty! My bag of potatoes must have been smaller then 2 lbs... But I love the ease of the recipe and they are delicious! I definately recommend spreading them out on a sheet of foil. They will stick and it makes clean up a cinch!

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KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jan. 22, 2008

Turned out well I will make again

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anna e

Cooking Level: Beginning

Home Town: Johnstown, Pennsylvania, USA

Living In: York, Pennsylvania, USA

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Reviewed: Jan. 17, 2008

My husband and I loved these potatoes. They were a great switch-up to our normal mashed or fried potatoes. I used russets because that's what I had on hand. I cut the potatoes a little too small and they were almost over done. I ended up taking them out ten minutes earlier. I baked them on a foil lined and oiled cookie sheet and sprinkled them with just a touch of cajun seasoning, for an added kick. They smelled wonderful! We had this with the slow cooker Keilbosa and sauerkraut (cooked in beer) from this site. Nice mix of flavors. At my husbands request, we'll be having these again soon.

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huhmama1

Cooking Level: Beginning

Home Town: Morgantown, West Virginia, USA

Living In: Clarksburg, West Virginia, USA

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Reviewed: Jan. 14, 2008

Yum - these were great! I followed reviewers advice and cut the potatoes into small chunks, gave them a generous shake of seasoned salt and a not-so-generous shake of pepper and baked them at 400 for nearly an hour. They were terrific!

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jan. 12, 2008

Pretty good stuff. Thanks!

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pammieo

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 11, 2008

I suppose if you change the recipe and add your own seasonings this could become a 5 star recipe. This recipe exactly as written is very average. I thought it was a bit bland. These are the type of potatoes that everyone puts salt, hot sauce or ketchup on right after they taste them. Not to mention I lowered the heat while cooking and stirred and yet the soup mix still burned to the bottom of the dish. On the plus side they had a nice texture and turned a nice toasty color.

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EJsMommy

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Kenmore, New York, USA

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Reviewed: Jan. 7, 2008

Oh, these were so good. I cut the potatoes into eighths and stirred them twice during cooking. I also cooked them at 375 degrees and they only needed about 45 minutes. And you definitely don't need this much oil - I used 1/4 cup and there was some left in the bag. SO easy and tasty.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2007

This is a great side dish. I added some sliced onions as a little extra flavor. My husband devoured this and I'm making it again tonight with steaks.

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K2

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Dec. 15, 2007

Super easy and very good. My potatoes needed to cook a little longer to soften, but were tasty when done!

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kkiram

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Reviewed: Dec. 4, 2007

tweeked the recipe a little but husband loved them...the whole batch is gone!

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Courtney

Cooking Level: Intermediate

Living In: Port Republic, Maryland, USA

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Reviewed: Nov. 28, 2007

Have been using this recipe for a while now and everyone who has eaten it enjoys it.

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JINNYANNY

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

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Reviewed: Nov. 28, 2007

Yummmmmy! These turned out great and super easy...I received many compliments at my family reunion.

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srmcin

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Nov. 27, 2007

Did'n use soup mix blended my own spices and oil in a bag shake it up;baked covered with aluminum foil hour& half ok

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Burnitup

Cooking Level: Intermediate

Home Town: Farmville, Virginia, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 24, 2007

Very quick and easy to make! I quartered the potatoes. Great recipe.

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WEBGIRL302

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Nov. 22, 2007

These are pretty good. The recipe is nice and easy.

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Carriep63

Cooking Level: Beginning

Living In: Kenosha, Wisconsin, USA

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Reviewed: Nov. 19, 2007

Great Recipe...I sprayed the bottom of my baking dish with olive oil to prevent sticking. I baked them in the over for 40 minutes with out stiring (fell asleep lol) and they came out fine. I also seasoned them with a little Mrs Dash and season salt...Awesome with ketchup!

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MonkeyDoodle

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Reviewed: Nov. 11, 2007

Very good. Not the Best I have ever had, but very tastefull. I would have liked them to be roasted more. Came out a little mushy.

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jess

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Reviewed: Nov. 8, 2007

This dish had a lot of flavor. I added salt and pepper and also some chopped fresh Rosemary. Baked it covered, at 375 degrees for about 1 hour. Excellent!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Oct. 31, 2007

Yummy! I followed others' advice and cooked them on a cookie sheet covered in foil and cut the potatoes into smaller pieces. Once they were in the pan I sprinkled on salt, pepper, garlic powder and chili powder for a bit of kick. Before my daughter finished her plate she asked when I was going to make them again.

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cookingmom

Cooking Level: Beginning

Living In: Spokane, Washington, USA

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Oven Roasted Red Potatoes

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