Recipe by TheDancingCook
Very easy, very little prep. I use to buy a product made by Lipton, which came in a bottle and you poured it over your diced potatoes and baked/grilled the dish. They have since discontinued the product, so I have found this to be the next best thing.
Top Review by Sally Barlok-Ginkinger
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
- 2 lbs red potatoes, sliced 1/2 inch thick
- 1⁄3 cup vegetable oil
- 1 (1 ounce) envelope dry onion soup mix
- grated parmesan cheese
Directions See How It's Made
- Combine all ingredients in a large plastic bag, seal and shake until well coated.
- Empty bag into a 13x9 dish, cover and bake at 350 degrees for 35 minutes, stirring occasionally.
- Uncover and bake 15 minutes longer or until potatoes are tender.
- *I think they even taste better more browned and crispy, so you may want to turn up the temp after uncovering and cook them longer.
- You could also make this on the grill, covered in foil in an aluminum pan. Grill for 1 hour, turning potatoes occasionally.