The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 9, 2009
DELICIOUS!!!! Also very easy to do.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 8, 2009
Great recipe, but don't use russet potatoes. It took me almost an hour to bake them and they got stucked to my pirex. I had to add a bit of water half way through cooking time because they needed more moisture in order to bake. Next time I'll use red potatoes. I made a lamb recipe from this website and it was the perfect complement. My guests were very amazed with the whole meal. Thank you for the recipe, will do again.
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Cooking Level: Expert

Home Town: Barcelona, Cataluna, Spain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Jul. 5, 2009
I have made this recipe several times. When camping I have made this on the stove top stirring till cooked and browned nicely. I use 1tbsp fresh herbs for the dried if possible. I have also used Yukon Gold potatoes even better then just plain white potatoes. Always a hit at my house. Thanks for a great recipe for potatoes.
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Photo by LORNA MB

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 2, 2009
I used Yukon Golds and mixed everything in a ziploc bag. I also added a little extra cayenne and used fresh basil..Delicious! My husband and I enjoyed it for dinner, and then for lunch the next day.
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Cooking Level: Intermediate

Home Town: Homestead, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 29, 2009
Delish! So easy to prepare and make, and much more affordable than the store-bought kind. Thanks for sharing the recipe!
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Cooking Level: Beginning

Home Town: Chicago, Illinois, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 22, 2009
Delish! I pretty much followed the recipe. I used fresh thyme instead of dried and cayenne pepper instead of crush red pepper. We try to eat healthy and I don't normally make potatoes as a side item, but there are fabulous!!
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Carrollton, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 15, 2009
I made these just as the recipe called for and they were really good. My husband loved them! Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 10, 2009
I made this for guests along with Chicken Cordon Bleu II and Prosciutto Wrapped Asparagus. They were top-notch! I sliced a little Parmesan over them during the last 10 minutes. Neither I nor my guests thought the herbs clashed at all.
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JJ

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Alice Springs, Northern Territory, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 9, 2009
Awesome recipe! I quartered unpeeled potatoes to save time, then cut down on the red pepper a bit and added some black pepper instead. Also added 1 tablespoon of Worchestershire Sauce, 1 tablespoon of soy sauce, and a bit of Rosemary for extra flavor. Tossed it into a 9x13 baking dish and put it the convection oven at 475 degrees. Stirring ever 10 minutes for 30 minutes to be extra crispy. Now I will make it every Saturday along with brats. MMmmmm!
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Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA
Living In: Wausau, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 1, 2009
Wouldn't change a thing!!! I prepared it as directed, and I was a little worried that the herb/oil mixture would not be enough, but it covered all the potatoes wonderfully and the taste was amazing! Even my 9 year old loved it. Would definitely make again. Thanks for this wonderful recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Jun. 1, 2009
We really enjoyed these! I used fresh herbs because I had plenty in my garden and the flavor was wonderful, (not to mention the smell while they were cooking). I will be making this often! Thanks for posting. :)
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 25, 2009
I disagree with using that much herbs in them... the flavor isn't that wonderful. I would stick with more simple like garlic, salt, pepper... YUM!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 7, 2009
Love these! I too, found the red pepper too spicy, but my husband loved it. So here's what I do: put all of the ingredients except red pepper in a plastic bag, mix the potatoes and herbs, remove half of the potatoes, then add 1/4 tsp red pepper and mix the remaining half again. I separate the non-peppered potatoes from the peppered ones on the baking sheet. So we're both happy. I also cook at 350 for 45 minutes, as a previous poster said. They cook more evenly that way.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 4, 2009
I did them on a pampered chef grill in the oven they were amazing it is like crock ware. September
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 1, 2009
This recipe is great! I took other reviewers' advice and seasoned it to my liking after adding 1/8 cup oil to a zip-lock bag. I used plenty of kosher salt, pepper, and several shakes of hot sauce, then topped them off with a bit of garlic salt. I cut the un-skinned potatoes into cubes, baked them at 400 (my oven is hot) for 25 minutes. Also, I stirred them about every 10 minutes. Be sure to spray the foil with non-stick spray or they'll stick! Thanks for the recipe, it's foolproof for any tastes or occasions. **Update: Add in carrots and just keep an eye on them if your potato pieces are thick.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 22, 2009
Great recipe. Mine burned a little, so I will likely turn the over down a little next time. They were still fantastic though!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 20, 2009
I made these tonight and OMG so fantastic! I took others suggestions and modified the recipe a little. I used 2 minced garlic cloves, 1 teaspoon each of salt, pepper, chili powder and a heaping 1/4 teaspoon of dill and 1/2c of olive oil. I also cubed the red potatoes very small and while in the oven I rotated them every 10 minutes. After 40 minutes I removed them from the oven and with a slotted spoon transfered the cooked potato mixture to a casserole and sprinkled Kosher salt over the top and mixed the potatoes a couple times. OMG, I have to say, this was so, so easy and so, so wonderful! We ate this up so fast, I was asked to make this a couple times a week for our sides from now on! thank you for posting this delish recipe!
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Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 16, 2009
My family devoured these! They practically have demanded that I make them at least twice a week!! Thank you so much! perfect blend of spices!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 14, 2009
great side dish for any meal, easy to make.
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Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 13, 2009
Quick, easy and versatile...lots of possibilities to customize this recipe to your family's tastes!
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Photo by Holly J. Smith

Cooking Level: Intermediate

Home Town: Fortville, Indiana, USA
Living In: Indianapolis, Indiana, USA

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