These potatoes were great! My husband made them last night with roasted chicken. He did change a couple things, used milk instead of heavy cream and added chunks of blue cheese which were a welcome flavour surprise. As others suggested, he cooked them for longer, about 70 minutes in total. We had the leftovers for breakfast and served them with eggs and bacon...decadent!

Reviewed On: Jan. 27, 2008

Easy to make and very good. I used dry black olives and pitted them, they are richer and saltier than regular black olives so they really added a punch. I'll make this again for sure.

Reviewed On: Nov. 21, 2007

Perfect simple vegetable stock and a great way to use up old vegetables. I throw all my vegetable trimmings in the freezer (stems from mushrooms, broccoli, asparagus etc) and bring them out when I make the stock. I don't add any salt because I use it in many different recipes and I like to season to taste at the end.

Reviewed On: Oct. 20, 2007