We loved these! I only had russet potatoes on hand, so that's what I used. Peeled them and used 1/4 cup olive oil. I'm not sure I had quite 2 lbs. of potatoes so they were a little heavy on the oil for me, but that was my fault. They had great flavor. My husband loved them. Thanks for a great recipe. It's too good and easy to not use again! :)
I make this often, so so good.
Family LOVED them!! Added them to the "make often" list.
I love these, too! I usually use less oil (don't really measure) but otherwise a no-fail recipe.
Just made the twice in just a few hours. My kids ate the first batch before I could get them out of the oven. It's a great recipe,
I have this same recipe and love them also, how much easier and faster can it get. Thanks Tiny-Toodles for the tip about putting the rack in the lowest position.
I make these potatoes all the time and love them for breakfast lunch or dinner! I always make them with red potatoes...better texture and flavor in my opinion. Another thing... to keep the onions from burning I always put the oven rack into the lowest position and cook them on that rack. Perfect potatoes everytime as pictures. Great recipe!
Make them often and we love them. I originally got the recipe from my friend Beth. It's on the Lipton onion soup box and I was going to post it so I'm glad you did! I keep the soup packets on hand and I always have potatoes and oil so this is an easy side dish when you want something that tastes great! I like to use red potatoes (about 6 medium to large).
so good even my 2 yr old ask for 2nds
Good flavor! I baked these at 425 for 35 minutes. Turned out perfect.