Oven Roasted Red Potatoes

Oven Roasted Red Potatoes

734

"These roasted red potatoes are very easy to prepare and taste excellent!"
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Ingredients

55 m servings 171 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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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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Directions

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  • Prep

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  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.

Footnotes

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

Reviews

734
  1. 1092 Ratings

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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...

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 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...

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 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 ...

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...