Reviewed: Mar. 3, 2006

I cut the potatoes into bite sized pieces. I also covered them with foil for 1/2 hour and then uncovered them until they were how I wanted them. These were VERY tasty and VERY easy.

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jenn

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Mar. 2, 2006

Yummy. Went great with our steak. You can vary the ingredients to suit your own preferences.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 21, 2006

Very good--needed to be in the over longer, I don't like potatoes unless they are very soft. Also, needed to be cut smaller and maybe more spice.

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Sarah D.

Cooking Level: Intermediate

Living In: Grandville, Michigan, USA

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Reviewed: Feb. 21, 2006

I am not a good cook so I look for easy recipes. This was so easy I made it without messing it up! My family loved the taste. I did cut the potatoes in 4th because of their size.

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Cproctor

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Reviewed: Feb. 10, 2006

Good recipe. I cut my potatoes into four for a smaller cut and used 1/4 cup olive oil with a packet of good seasons as others suggested(thank goodness because to my suprise my cupboard was bare of onion mix) and I let the potatoes sit in that for a few hours before baking. I did add salt/pepper and a sprinkle of garlic powder to enhance flavor a little. Not bad!

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Feb. 8, 2006

Ive tried this with russetts before but WOW what a difference the reds make. GREAT side dish. I can never make enough to feed our family of 6 even with 4 lbs of taters!

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MommaT

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Reviewed: Feb. 6, 2006

I used baby potatoes and cut into quarters, tasted really good. A great recipe

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JAV

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Jan. 31, 2006

Nothing but satisfaction!!! I made these for my entire family during our recent vacation. I used Dry Italian Dressing, in place of the Onion Soup. They were perfectly golden and soft in the middle. I had to double the recipe since we have 15 in our family. I had some leftovers, so I warmed them up in the morning and served with eggs. Just as good as the night before. They were such a hit on vacation that the family asked for an encore at Christmas. These will more than likely become a staple at family meals from this point forward.

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Aunt Meggie

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 27, 2006

This recipe is great but I did make some changes to it as well. I added minced garlic to the top and parmesan cheese and baked at 425 for one hour. I also put foil on it for the first 1/2 hour so it wouldn't get to brown and crispy and it turned out wonderful. Thanks for the great recipe.

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RAC76C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Jan. 15, 2006

I read the other reviews before making them and they turned out delicious!!! I only used 1/4 C evoo and that was plenty, and I replaced the onion soup mix for Good Seasonings Italian dressing and cooked at 350F for 45 min. Excellent and EASY side dish!

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Cynthia Clark

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2006

These are pretty good. They were a nice change, in any case. I like to do this with the Good Seasons, as others have suggested. Not too crazy about the ranch dressing coated ones.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Dec. 12, 2005

Very easy to make and fantastic! I used a combination of several different recommendations. I used onion soup mix, dry Hidden Valley ranch dressing, garlic powder and chili powder (to give it a kick). Great! Thanks Donna

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KATELYNNO

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Reviewed: Dec. 8, 2005

much better with two packages of zesty italian dressing.

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mike

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Reviewed: Dec. 8, 2005

Very good!

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DISARM24

Cooking Level: Intermediate

Home Town: Sharon Hill, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Dec. 1, 2005

What a great recipe! Couldn't be easier and tasted great. I used the red skinned, yellow fleshed potatoes - delicious! Whole family really liked them. This one's a keeper.

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