Reviewed: Mar. 9, 2012

good base recipe, but the vinegar taste was a little strong in the final product for my family

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Reviewed: Mar. 1, 2012

These were good. I added asperagus just at he end of cooking and covered them in the mustard sauce as well. I also used regular onions and added bacon. Very good! Although my kids wouldnt eat it at all.

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bzzybeemom3

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Sudbury, Ontario, Canada

Reviewed: Jan. 3, 2012

I loved these. My family wasn't as fond of them as myself but they did like them. I think more than anything the vinegar in them may need to be reduced for my fam to love them as I do. These are great as a side item.

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whywait4life

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Cooking Level: Intermediate

Home Town: Cedar City, Utah, USA

Reviewed: Jul. 1, 2011

These are so delicious. I make the recipe exactly as written. The vinegar/mustard combo gives them real zip. Big hit at family gatherings.

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Jan

Reviewed: May 1, 2011

This recipe was good but maybe I would add more garlic next time, however it smelled great in the oven. Will be making again!

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RareDiamondz

Reviewed: Mar. 21, 2011

YUM. Only one change made--I did not use the sugar. I did use organic red potatoes and I only made a half recipe of this. The kids did not care for this but both my husband and I thought it was fabulous. A great spin on jo-jo potatoes.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 7, 2010

really yummy and more flavorful then just roasted potatoes. I added fresh oregano and thyme because I had some leftover and it was delicious.

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MELLIEM718

Reviewed: Apr. 5, 2010

used baby potatoes. "this is a keeper" father in law

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Candice

Cooking Level: Expert

Home Town: Guelph, Ontario, Canada

Living In: Kitchener, Ontario, Canada

Reviewed: Mar. 28, 2010

I did not enjoy these at all if I could leave less than 1 star I would have.

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foodguru123

Reviewed: Mar. 28, 2010

I didn't have whole garlic or green onions, so I mixed in minced garlic and regular chopped onion at the beginning. It worked ok, but they got a bit dark. I baked them 50 minutes for the right tenderness. I was scared when mixing the sauce in, because the vinegar smelled so strong. But the flavor was really good. There was some liquid in the bottom of the bowl, so I drained the potatoes so they wouldn't become soggy. Definitely a keeper.

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