I caught my mistake using this recipe right after I put it in the oven, so I bumped the temperature up and planned the rest of my meal to be served later in hopes the potatoes would be done. Over an hour at 450 degrees later, the potatoes weren't tender at all. The sauce was a lumpy, and oily. Thankfully I never add salt to most recipes until I taste them at the end.

Reviewed On: Sep. 26, 2005