Reviewed: Apr. 3, 2007

I make this at least twice a month. Fabulous.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2007

With some doctoring, this was excellent. We wanted a more proportionate seasoning-potato ratio so I cut mine in to eighths. Remember to adjust your cooking temp if you do this. I did 20 minutes at 450 and 20 at 350. I also lined a cookie sheet with foil, and laid a baking rack on top of that and laid the potatoes skin side down on that so that the excess oil could run off and be caught in the cookie sheet. I too thought the recipe called for too much oil. For added flavor I added garlic and fresh rosemary. I sprinkled salt, pepper and parsley flakes over them after they were laid out. I also let the potatoes marinate in the seasonings for a while before baking. The end result was very delicious and though I doctored the recipe, I still give the original 5 stars as thanks for the inspiration. We had a few left overs and I just heated them in a dry skillet the next morning for breakfast--very yummy!

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MISSJEN

Cooking Level: Expert

Home Town: Newbury Park, California, USA

Living In: Mesa, Arizona, USA

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Reviewed: Mar. 15, 2007

Used 1 1/2 lb. of baby red potatoes quartered. Used less than 1/4 cup olive oil and a pkg of Good Season's Italian dressing. Cooked at 350 for 35 mins. and broiled for 5 mins. Very easy and tasty. Thanks for the recipe.

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Susan S

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Reviewed: Mar. 5, 2007

This was excellent and so easy! I baked them for 50 minutes, because we like our potatoes on the crispier side! Will make again.

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Kate K.

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Reviewed: Mar. 3, 2007

Tried these and they turned out very well, would make these again. Thanks

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IlleannaDrew

Cooking Level: Expert

Living In: Hendersonville, North Carolina, USA

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Reviewed: Feb. 23, 2007

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.

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B_32

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2007

Very good! Although I do prefer my potatoes to be softer and these still came out a bit tough. Will bake a bit longer next time.

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xeracia

Cooking Level: Expert

Living In: Van Buren, Arkansas, USA

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Reviewed: Feb. 15, 2007

These were so easy and VERY good. I plan to make these my default side dish. I did make one change. Instead of using the French Onion Soup mix, I used the Herb Mix (sits right next to the French Onion Soup Mix in the grocery aisle) and it really gave the potatoes a lot of flavor. I also used the microwave method of cooking them for 15-20 minutes and stirring every 5 minutes. They were perfect. My husband could't eat enough.

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Lori Rose

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Hondo, Texas, USA

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Reviewed: Jan. 31, 2007

Hubby and co-workers came home for dinner again (oh joy)! What a simple and great tasting potato. They gobbled them up. I was able to stick them in the oven and concentrate on other things, I will definately make again!!

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hockeymom089

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Jan. 30, 2007

Simple with a great flavor!! I also cut the potatoes into quarters.

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R. Moon

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Reviewed: Jan. 23, 2007

Easy. Fast. Good. Hubby Loves it - what more do you want?

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ANGELLLLLA

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Reviewed: Jan. 20, 2007

This recipe is SO easy and tastes great. I will probably reduce the olive oil next time, they were a little too greasy. I also sprinkled some parsley flakes over the potatoes before I baked them. Yum!

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SunnyCook

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 18, 2007

My family and I thought they were super yummy =)(=

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Jen

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Reviewed: Dec. 31, 2006

This recipe turned out fantastic! The potaoes were tender and very flavorful. I followed the recipe exactly and also tossed some parsley on them too. The whole family enjoyed them and told me to make them often.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Dec. 24, 2006

Easy and delicious! What's not to love about these potatoes?

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Joanna

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 18, 2006

Very easy and always a favorite!!

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RHICKS95

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Reviewed: Dec. 10, 2006

These were so good and so easy! I made them for Thanksgiving dinner and my brother insisted I make them again the very next night. Make sure you stir them around about half-way through the cooking.

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Ed

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Reviewed: Dec. 4, 2006

I thought this would be great for my Mothers 70th B-Day party. Well all I can say was that everything else on the menu was eaten until gone, these were barely touched, I thought they were a little tasteless so I tried to doctor them up with garlic, but I guess it did'nt work. Also way too much oil, I should have added some fresh rosemary and or fresh thyme I had both on hand oh well!!. I think I will try a different roasted potatoe recipe next time. This one was just not good. Thanks anyway.

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griller3

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: Nov. 23, 2006

The only changes we made were to quarter the potatoes, add garlic powder and pepper and to reduce the oven temperature down to 375F and cook for approx. 1 hour. They were delicious.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 21, 2006

I've made these before - only with the Shake 'n Bake spices for potatoes. I thought the oil was way too much, so I cut ALOT. I probably only put about 2-3 tablespoons of olive oil, and add abit of garlic powder. I also line my cookie sheet with parchment paper, so you know it won't stick; also lowered oven temp to 375.

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