Reviewed: Jan. 26, 2012

I added the onion half way throught the cooking process. I used a different brand of seasonings. Nice side to the breakfast braid we had for dinner last night.

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2 users found this review helpful

Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Jan. 7, 2012

Roast chunks of potatoes at high heat until brown and crispy on the outside and smooth and creamy on the inside and you've always got a winner. Adding seasoned pepper (I used a different brand than indicated) made these deliciously different from the norm. What I didn't like was the onion, which cooked much faster than the potatoes and OVERbrowned. In hindsight I'd have just left it out.

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6 users found this review helpful

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jul. 9, 2011

Delicious! And, a great side dish for just about any meal! I used red potatoes that I quartered and I sprayed the bottom of a 9x13 pan with a bit of Pam so nothing would stick. I used a vidalia onion to compliment the red potatoes for presentation and flavor. I tossed the onion and the red potatoes with the olive oil, and since I didn't have garlic salt I used fresh garlic a little kosher salt along with a bit of rosemary and thyme. I decreased the black pepper to 1/4 tsp. This is a great side dish! I'll definitely make this again.

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32 users found this review helpful