Reviewed: Sep. 3, 2010

I tried this last week and it was great!instead of onion salt I used garlic salt and added a little extra granulated garlic .I also cooked the potato in the microwave for about 6-7 min then put them in the oven to get crisp for about 5-7 more min. fabulous!! they were a big hit

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Reviewer:

liveloveeat!

Reviewed: Jul. 10, 2010

was ok. extra work for crust not necessary.

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Reviewer:

Nikechele

Reviewed: Feb. 20, 2010

Add just a little more butter, and toss in the oven at 350 for about ten minutes to make them more crispy

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Reviewer:

MarsGoddess22

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Lafayette, Indiana, USA

Reviewed: Feb. 2, 2010

definitely didn't look like the picture, but that is because I added some ranch dressing to give it some zing...very tasty tho, and a good way to swtich up your boring old taters! definitely a keeper

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Reviewer:

Shoppingbaby

Cooking Level: Intermediate

Home Town: Flagstaff, Arizona, USA

Living In: Plano, Texas, USA

Reviewed: May 28, 2009

These need to be salted before cooking. I followed instructions and cooked in microwave for 6 minutes. Then I put them in a 350 degree oven for 22 minutes to crisp them.

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Reviewer:

Paula

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Apr. 19, 2009

Good flavor but not everyone liked them soggy. Try again in oven

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Reviewer:

FOXHUNTER

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Apr. 16, 2009

Have potatoes, try recipe. I thought I had all the ingredients for this but when looking for the bread crumbs I could only find seasoned croutons. So I put them in the blender and omited the onion salt. These turned out great. After the first batch was done I did add some salt. I also nuked them for 3 min transfered to cookie sheet and baked at 400' for about 10 min just to crisp up the coating. I also tried this on the chicken I was making tonight and it was equally as good. Try it.

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Reviewer:

mouseketeer

Cooking Level: Intermediate

Reviewed: Apr. 16, 2009

As other reviewers did, I added more Parm (equal to bread crumbs) and baked at 425 for 28 mins. in toaster oven. I used a mix of Red Bliss and Yukon Gold, which I didn't peel, cut into 6 wedges each. I'm quite sure these could be partially cooked in the microwave and then put into a 450 oven for 10 - 12 mins. to finish cooking and 'crisp' the outside. The thought of serving them soggy from the microwave is most unappetizing.

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Reviewer:

abqpatt

Cooking Level: Professional

Home Town: Garden City, New York, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Mar. 12, 2009

Since I was already baking chicken in the oven, I decided to bake these rather than risk soggy potatoes. I covered them and baked them for 30 minutes before uncovering them and baking them another 30 minutes. They were done, but not crispy. Next time I would not cover them at all, and maybe put them on a baking sheet instead of a pyrex. Good flavor, not gritty as some people have said, and these would be perfect dipped into a garlic sour cream dip. For some reason they didn't taste that good with ranch or ketchup.

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