Onion Parmesan Roasted Red Potatoes

From: GoMoGo

On Oct 6, 2009

Very very good! Hubby said he loved them 2x's! Next time I will lessen the oil (as suggested before) and bake them uncovered longer (although I did bake uncovered for 25 min.) Would like them even better if they were crunchier! Thanks for posting this recipe! * Note: Made again last night using a "baking stone" dish. This worked great! Followed all other directions with temp and time (doing 25 min. uncovered like last time), but with the help of the baking stone the potatoes were crispier than before. I also added large slices of white onion, which were a great addition to the potatoes.

From: mommyoffour

On Oct 5, 2009

I really liked these potatoes. The onion soup mix adds so much flavor to the potatoes. I baked them for the written time, then turned the broiler on for a couple minutes to crisp them up.....so good. Thank you for sharing this recipe with me we loved it.

From: Sally Barlok-Ginkinger

On May 18, 2002

The little girl who grew up to be the best cook & Mom did it again! Her cooking skills amaze me since I wouldn't let her in the kitchen (I could do it faster without as much as a mess by myself). These potatoes taste better then the ones I make on the grill (turning for one hour)with less work. Please check out Tara's other recipes she submitted, you wouldn't be sorry. Tara is a faithful follower of this site & takes preparing your recipes very seriously. Keep them coming - I'm her taste tester. She also submits her own a few times a week. This is her getaway when her kids little Jordan & husband Brian try her patience each day. Love, Mom

From: MizzNezz

On Jul 5, 2002

These were really delicious!! I used new potatoes right out of the garden. Boy were they tasty! I used 1/2 cup parmesan, and let them get really crisp. Great flavor, easy to make, I'll do these again! Thanks, Tara!