Left out the basil (personal taste), but loved the way these turned out. A definite no brainer. Can scale nicely to server more or less depending on your family size, which is great. Next time I might flip them once to get both sides brown. Don't let them fool you that they aren't getting brown... it's the pan-side of the fry that gets nice and golden. I use this same technique with sweet potatoes (with a dash of cayenne -- yum).

Reviewed On: Nov. 22, 2009

This has quickly become my go-to mashed potato recipe (where, to be honest, I never actually had made mashed potatoes, but am a huge fan). It's so fast and easy and tasty and I always have the ingredients on hand, so it's not like I'm making a special trip to the grocery for half and half or cream cheese or something else to make the spuds rich and creamy. They are great with any % milk. I especially love a recipe that's so good it deserves repeating and so easy I can commit to memory. Well done, Valerie.

Reviewed On: Nov. 22, 2009

Very good. I've made this a couple of times. Really very tasty. Try it by the book to start with, then adjust to taste. I made the mistake the first time through thinking I knew better and upped the raisins and bacon quite a bit because I like both of those flavors, but found the raisins to then be too much of a sweet power. Also definitely recommend letting it sit overnight to let the flavors meld. I personally wasn't crazy about the red wine vinegar flavor, so I subbed it out for some cider vinegar the next time through. Definitely a keeper -- and a great excuse to buy those sunflower seeds, which I've been for crunch on my green salads every since. Mmmmmm.

Reviewed On: Nov. 22, 2009