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Oven Roasted Red Potatoes

Oven Roasted Red Potatoes

"These roasted red potatoes are very easy to prepare and taste excellent!"
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55 m servings 171 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
  3. Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 836
  1. 1241 Ratings

Most helpful positive review

I took the advice that my fellow chefs offered and did the following: I mixed about 3/4 chunked red potatoes and 1/4 baby carrots; I used garlic oil instead of olive oil; I roasted them on heavy...

Most helpful critical review

This was the worst recipe for roast potatoes I have ever tried. I have roasted potatoes for years with great success and wondered how the onion soup would keep from burning. Now I know. It burns...

Most helpful
Most positive
Least positive

I took the advice that my fellow chefs offered and did the following: I mixed about 3/4 chunked red potatoes and 1/4 baby carrots; I used garlic oil instead of olive oil; I roasted them on heavy...

The recipe is good but I use oregano, parsley, garlic, salt, and pepper this sprinkled on the potatoes instead of the onion soup is much more flavorful.

These potatoes are sooo good! Instead of using a baking dish, I spread them out on a cookie sheet. They came out crispy on the outside, and cooked perfectly. Try these!

I make this recipe frequently and love it. But folks, its simple please stop rating a recipe that you have taken apart and changed to your liking. You arent helping others that are trying to s...

Great dish!!! I needed to make potatoes for a "potluck" type dinner at a friends house and came across this recipe. After reading most of the reviews, I followed some previous tips and did som...

I read a lot of the reviews and the summary was- Crunch the onions up into smaller pieces, marinade the potatoes for 1 hour +, before baking top them with seasoned salt and pepper, stir them onc...

I thought this recipe was great! Contrary to the few negative reviews I read, the onion soup mix did not burn at all, it didn't take very long to bake (I covered it with foil though - perhaps t...

When I went to try this I didn't realize I was out of dry onion soup mix and didn't feel like running to the store, so substituted one pkg. of "Hidden Valley Ranch" dry dressing mix and this wa...

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 ...

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