76 Reviews of Onion Parmesan Roasted Red Potatoes

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!

From: Buddybearr

On May 28, 2008

Love this recipe. So easy and wonderfully tasty. Here are some of the changes I use when I make this recipe. A) Use 1/2 cup of grated parmesan/romano cheese B) 1/4 cup of oil instead of a 1/2 cup-potatoes become too oily with 1/2 cup C) I add the oil first to the plastic bag, then the cheese, onion soup mix and garlic... stir and shake it up BEFORE PUTTING THE POTATOES IN ..prevents caking of the onion soup mix and uneven distribution of the coating...then i put the potatoes in the bag with the coating and shake shake shake . D) I add 4 cloves of minced garlic (love that healthy garlic ) E) I set the starting temperature at 400 degrees for 30-35 minutes then remove the covering and raise the temp to 425 for about 15 minutes to make them nice and crunchy.

From: Terri F.

On Aug 20, 2002

Easy, great tasting potatoes with very little work! I cut the recipe in half for just the two of us, used half a package of onion soup and 4 tbsp. of parmesan cheese, in an 8x8 pan. For the last 15 minutes of baking I increased the temperature to 400F. They came out browned and crispy, with lots of flavor. Thanks, Tara, this one is going in the permanent file! :o)

From: Karamia

On Feb 20, 2007

Great potatoes! I loved the mild, yummy flavor of these. I cut them pretty small and they baked up well in the recommended time. Next time I'll reduce the vegetable oil to 1/4 cup, since I found 1/3 cup to be a little too much. Thanks for the great recipe!!

From: Mirj

On Sep 12, 2002

I'm not even sure I should be reviewing this recipe, because I totally left out the cheese! I copied Inez and used new potatoes (although not straight from the garden, rather, straight from the supermarket). I didn't use any cheese because I was serving this with chicken and don't mix meat and dairy together for religious reasons. Still, without the cheese, these were amazing! I used a gourmet onion soup mix and some extra-virgin olive oil, and these potatoes sang! I can just imagine how wonderful they would taste with the Parmesan! Next time, I promise!

From: Graybert

On Jun 26, 2002

These potatoes were very tasty. Although they were fairly easy to make I would have liked an exact amount of parmesan cheese to add. I added about a half a cup and found afterwards that I should have added a wee bit more. I let mine cook uncovered for about 25 minutes so that they were really crispy. An easy, attractive and tasty dish!

From: ~*Miss Diggy*~

On Sep 2, 2002

This was a tasy dish, and everyone loved it! Everyone was asking me how I did it, and it was so easy! I did cook them alot longer since with them being cut at 1/2 inch was so thick I think, so next time I will do smaller slices! But WOW! Thanks!

From: anne in apex

On May 10, 2004

I made these from a suggestion request that I posted, and I'm glad I did! I LOVE red potatoes, and parmesan cheese. I found them to be slightly more oily that I would have liked, so next time I will use a little less oil. I couldn't turn up the temp at the end, because I had other things in the oven, but they certainly would have been really good crispy. I just ate the leftovers for lunch, and they reheated really well. A keeper.

From: Lvs2Cook

On Feb 28, 2007

I used to make a very similar recipe but I never added the Parmesan and we really liked that addition. I think I will also add less oil next time as they were still a little oily for me ~ everyone else thought they were fine. Great flavor and very easy to throw together. Thanks for posting!