Reviewed: Jan. 28, 2012

I made this dish to take to a BBQ last night. I used some little potatoes called Honey Gold that have a nice tender skin and are softer, like the Yukon or red potatoes are. I cut them in half and left the skin on, figured enough to fill the bottom of a 13X9 pan. Followed the recipe except for adding some powdered garlic and onion powder to the flower, and some dried parsley and oregano flakes. I just eyeballed the Parmesan and sure I had more than a half a cup. I baked for the first 30 min. at the specified 350 degrees, but they didn't seem to be browning, I stirred them around and turned the heat up to 375 drizzled a bit of EVVO over them because they seemed sort of dry, and baked another 30 minutes. They were done perfectly with a nice golden crispy coating, yet soft and buttery on the inside. Our guest absolutely raved about these. We had them with hamburgers, but they said to bring them the next time we have steak. Would pair very good with that. This recipe doesn't specify what kind of potatoes to use, but I find when roasting a softer potato works much better.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Jan. 3, 2012

These potatoes were excellent and I'll surely make them again. This recipe is now in my personal recipe book. Thanks!

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Reviewer:

Gracie

Reviewed: Oct. 7, 2011

very good

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Reviewer:

Lucy

Reviewed: Aug. 29, 2011

I made these tonight and, with a few modifications, they were really good! I took the suggestions of other reviewers and cut the amount of butter and flour in half, and added some oil to the mix. Also added more Parmesan, along with some garlic and onion powder. Everyone in the family had seconds (and probably would have had more if the pan hadn't been empty!) Thanks for a great starter recipe!

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Reviewer:

Heather M.

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

Reviewed: Jun. 26, 2011

These were delicious!! I used less potatoes because I was only feeding 3 people. I did use the called for amount of all of the other ingredients.

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Reviewer:

LAURA4288

Reviewed: May 15, 2011

This was a great base recipe, and the end result was absolutely delicious. I did change a few things based upon others' reviews and my own personal taste. First of all, like many reviewers, I cut the butter down to 1/4 cup and added 1/4 cup olive oil. Omitted flour completely, and added dried parsley flakes, thyme, paprika, crushed red pepper flakes, a shake or 2 of Montreal chicken grill seasoning. Baked @ 375 for 1 hour, turned the oven up to 425 for last half hour. I also turned the potatoes every 20 to 30 mins. or so for even browning. Husband loved!!

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Reviewer:

lindsay

Cooking Level: Expert

Reviewed: May 3, 2011

kids like i nuke chopped potatoes for 5 min and bake for an hour

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Reviewer:

Stamper

Reviewed: Apr. 5, 2011

One simple word awesome!!!!!!!1

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Reviewer:

cheese puffer

Reviewed: Mar. 24, 2011

Yummmmy! These were awesome- and highly addictive! The only thing I changed was adding a little more parmesan cheese and did half butter/ half olive oil. Time was perfect, really crispy potatoes! Thanks for the simple recipe!

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Reviewer:

arich01

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

Reviewed: Feb. 5, 2011

This was okay. Not at all as good as expected. Thought that "10 potatoes" was a bit unclear (small / medium / large ?? I have them all.....) The amount of butter is also too much. My potatoes were cooked but the cheese/butter/spice mix was just a sticky paste... Sub the butter for a couple of T olive oil - would help. Probably won't be making again.

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