I made this recipe a few times; it was always good, but I wanted a crispier potato. To make this a five star recipe, peel the potatoes and parboil them. I usually always leave the skins on potatoes, but I learned that leaving the skin on will prevent crisping. Peel them and parboil for about eight minutes. Heat the butter (I put the butter in the dish the potatoes were going in and put that in the oven on the top rack while the potatoes were parboiling.) The fat being hot when you add the potatoes also helps with crisping. Add all the other ingredients (except the cheese) to the potatoes and toss in the hot butter. Also, use an oblong baking dish as opposed to a square one, so the potatoes are more spread out. I cooked at 425 for about 40 min uncovered. Don't add the cheese until the end, and stir halfway through the cook time. I never understood what people meant when they said that potatoes were crisp on the outside, but creamy on the inside. Now I get it! I also added fresh rosemary to the recipe for personal taste. This is a more time consuming way in which to prepare these, but well worth the effort.
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I made this recipe a few times; it was always good, but I wanted a crispier potato. To make...