I was always afraid of roasting vegetables because they'd end up burnt on the outside and hard on the inside. But this recipe makes the best potatoes, I have made it at least 3 times a week since I found it! I don't add onions or the other seasonings, but instead use a spiced McCormick sea salt. I've made it with red potatoes and russet, with and without skins, and they both work. The first time I made it, though, I did use onions and I also chopped up a zucchini. They almost melted into the potatoes, I couldn't believe how good it was. Great recipe!
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