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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VickyP

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 17, 2006

I also quartered the potatoes. My stuck a bit to the bottom, so instead next time I'll cook at a lower temp. Great recipes, I think I'll also try ranch dressing mix.

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Christine

Cooking Level: Beginning

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Reviewed: Nov. 4, 2006

Amazingly easy and delicious! Everyone loved them!

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MITCHIEJACK

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Reviewed: Oct. 8, 2006

VERY good flavor! I cut the potatoes into 8 pieces for more bite-size friendly chunks, added some minced garlic, and cooked them at a lower temp for slightly longer. I do agree with another reviewer about it using too much olive oil and will cut down on it next time, but they turned out great te first time, so this is definitely a keeper!

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TygirlJojo

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Sep. 15, 2006

These were excellent! Make sure you cover pan with alluminum foil.

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Elizabeth

Living In: Berlin, New Jersey, USA

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Reviewed: Sep. 10, 2006

Tasty, cheap, and easy... Minimal work for great food is always a 5 in my book!

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SILVERSTANG281

Cooking Level: Beginning

Home Town: Manhattan Beach, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Aug. 17, 2006

I cut the oil back a smidge and tested one. Quite tasteless. I sprinkled more oil, salt, pepper and garlic. Bake another 10 minutes and served. These passed as ok with my husband and friend but are not making it to my recipe box. Apologies.

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kathleen

Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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Reviewed: Aug. 5, 2006

Super yummy!!! :) I actually cut the potatoes into fourths and cooked them at a lower temperature to be sure they didn't burn. They turned out great. :)

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PNH2B

Cooking Level: Intermediate

Home Town: Carlsbad, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Jul. 2, 2006

This recipe was pretty good. I cut the amount of oil in half and it was plenty. Overall the recipe was easy and the potatoes tasty. I liked them better the next day. Like another reviewer, I noticed almost the same exact recipe on the box of soup mix.

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Amanda123

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Reviewed: Jun. 28, 2006

These potatoes were absolutely wonderful! The only thing I had a problem with was the temperature at whick to cook them. At 450 they were cooking very quickly and sticking to the bottom of the dish, I turned it down to 375 and this was better. I would also spray the dish with a cooking spray before baking next time.

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Andrea

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Reviewed: Jun. 25, 2006

I didn't really care for the taste of this recipe, I think the soup mix flavor is just too strong. My husband, however loved it, so I think it's just a matter of personal preference.

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LYNDSAYB

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Reviewed: Jun. 10, 2006

This is a great, easy side-dish to make; I just reduce the oil a little. Great recipe. Thanks!!

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YOYO78

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: May 25, 2006

I made several adjustments to this recipe after reading the reviews & even though I didn't encounter many of their problems, this recipe was only average, at best. I used less than 1 lb. of potatoes (cut into 1/2" slices), used less than 1/4 cup of oil but used the full packet of onion soup mix, added rosemary, marinaded them in oil & soup mix for a couple of hours, cooked them in a foil lined baking pan that I sprayed w/ Pam. I covered them w/ foil & cooked them in a 400 degree oven for 30 minutes then I removed the foil & cooked for another 15. None were burnt nor stuck but all were pretty flavorless. I think I'd have had better success if I had just sliced potatoes, drizzled them w/ oil & sprinkled them w/ some salt & pepper. Will not make again....sorry.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 23, 2006

These were delicious and I will definitely make them again. They even reheat nicely. One tip I have is that when you bake them, make sure the cut side is up so they're less likely to stick to the pan.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: May 22, 2006

Oh my goodness......I will never make potatoes any other way again!! I used golden Yukons instead and sprinkled a little Mrs. Dash Garlic and Herb in with the onion soup mix. I lined the pan with foil (really helped on the clean up). My husband thought I was a genius! Thanks!

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BARTKADN

Cooking Level: Intermediate

Home Town: Duryea, Pennsylvania, USA

Living In: Burke, Virginia, USA

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Reviewed: May 16, 2006

Went to make this last night. When I pulled the onion soup mix out, I saw the exact recipe on the box.

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: May 9, 2006

Easy & Delicious!

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mrsrobinson97

Cooking Level: Expert

Home Town: San Mateo, California, USA

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Reviewed: Apr. 24, 2006

These were wonderful. Will make them again.

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DEWSLIM

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Reviewed: Mar. 22, 2006

We simply loved these potatoes. I quartered the red potatoes but did everything exactly as described. YUM!!! I am thankful that it was put on this website - my family is thankful also. Thank you, Donna.

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