Reviewer:

Ruthie

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Reviewed: Jan. 1, 2005

easy and good

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Reviewer:

LB1LEEMA

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Reviewed: Sep. 19, 2004

Well, this gets an A for taste, but an F for presentation. I had trouble with the potatoes sticking to the foil. Maybe next time I'll try spraying the foil with cooking spray first. I also left out the salt and it tasted great without it!

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Reviewer:

NUNU713

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Reviewed: Jun. 18, 2004

These need tons more spices, I like the oven roasted potatoes from this site better.

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Reviewer:

MADISONLIBERTY

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Reviewed: May 29, 2004

Very quick and easy, and taste great.

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Reviewer:

Wendy

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 5, 2004

Only used red potatoes, no onions - very tasty. Next time I will try with zucchini. I made on the grill.

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Reviewer:

CHEFBROOKS

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Reviewed: Oct. 4, 2002

I make this ALL the time. I try to slice the potatoes as thinly as I can so none will be underdone. I also use completely different seasonings: a dash of worcestershire sauce, garlic powder, seasoned salt, grated parmesan, or whatever I'm in the mood for!

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Reviewer:

Lois Lane

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Reviewed: Jun. 18, 2002

My boyfriend and I loved this dish....very tasty. I like this recipe because it offers lots of options by changing vegetables and spices. The changes I made were rather simple....I added an entire sliced up zucchini an entire sliced up summer squash. Then I doubled the amount of spices and butter. Finally, there is no really no need to make individual pouches, just get a Reynold's Wrap Hot Bag and put it all in one. The only thing I would do differently next time is to cut the potatoes smaller so I could decrease the cooking time as the squash and zucchini cook quickly. I think next time I am going to throw some whole mushrooms in there as well and maybe some parmesan cheese. I can't wait!

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