I made these using one large russet potato, sliced 3/8” thick. I seasoned as indicated but I had to skip the herbes de provence, as I didn’t have any. I used a baking sheet lined with non-stick foil. Even though I was leery about the oven time and temp, I proceeded as directed. I only flipped my potatoes once and really don’t see the need to do it more than that. After baking these for 45 minutes, they were nicely browned on both sides. Well I was right about the time and temp. My potatoes were crispy all right, and Hubs liked them that way, but I felt they had completely dried out and didn’t have any creamy center. I can’t imagine what they would have been like if I had baked them for the full hour as instructed in the recipe. If I were to make these again, I would lower the temperature to 400 and bake for about 30 minutes. So 5 stars from Hubs and 3 stars from me = 4 stars.
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I made these using one large russet potato, sliced 3/8” thick. I seasoned as indicated but I...