Pan-Roasted Marble Potatoes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 2, 2013
Super easy recipe! I used the rice vinegar the first time and red wine vinegar the second time and I prefered the red wine vinegar (personal preference). Will definitely use this method to roast potatoes on a hot day...so much better than preheating your oven at 425.
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Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Jun. 16, 2013
These were really good but I thought they would be great. I used a tri colored mixture of fingerling potatoes. Did not deviate from instructions I just expected more of the bacon flavor. Maybe I will try with a different bacon because I will make them again.
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Cooking Level: Intermediate

Home Town: Jim Thorpe, Pennsylvania, USA
Living In: Northampton, Pennsylvania, USA

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Reviewed: Jun. 15, 2013
When reading the ingredients, with the exception of the rice wine vinegar, this sounded really good. Because I had limited time I quartered the potatoes instead of keeping them whole. This allowed them to get nice and tender in the short period of time I had. These were good, not great. They browned nicely, but in spite of the bacon and the rosemary, which generally contribute great flavor, they just didn’t have a lot of, how shall I say it…spunk.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Photo by Baking Nana
Reviewed: Jun. 8, 2013
We loved these potatoes. I did have to blot out some of the bacon grease - there was a LOT of grease, but that might have just been the bacon I used. I could not find the little purple potatoes so I use red and white ones. The splash of rice vinegar is a nice touch.
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA


 
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