These are excellent as printed. Red potatoes cook much faster than russets or baking potatoes, so the cooking time is about right. If yours aren't done, your pieces are too big! I know the recipe says "quarter them", but some red potatoes are larger, so the idea is to cut them into small chunks. Make sure, too, that you put them in a pan large enough that they can all touch the bottom, and at least one surface is exposed, for proper browning. I have also made them with oil instead of butter (olive or canola), and that works well too.
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These are excellent as printed. Red potatoes cook much faster than russets or baking potatoes,...