Reviewed: Jun. 16, 2008

One word: DEEEEEEELICIOUS!

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shaunabphillips

Home Town: Meridian, Mississippi, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jun. 11, 2008

I made these again and made some changes. I used 4 large baking potats and cut them into steak fries. I also put the parsley on while they were baking and I added more cayenne. It was really good and everyone like them except the children. I will be making this again for sure.

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.5flipgirl

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2008

These were excellent. I will agree with the person who sugested to leave them in the oven for a extra 10-15 minutes to make them a little crispier. Will definately be making these more often.

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bluebutterfly0606

Cooking Level: Expert

Home Town: Milledgeville, Georgia, USA

Living In: Winder, Georgia, USA

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Reviewed: Jun. 3, 2008

Excellent! A bit spicey for my 2 and 4 year old but they ate them anyway. Followed recipe exactly as written. Thanks!

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Nicole

Cooking Level: Intermediate

Home Town: Clifton Park, New York, USA

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Reviewed: Jun. 2, 2008

This was very good. I followed the recipe exactly, except I used Yukon golds, because that's what came in the CSA bag. I loved the flavor of the roasted shallot pieces. I didn't find this spicy at all. This mix would be good with yams, too.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jun. 1, 2008

only thing i recommend is more oil and salt than called for besides that they were a big hit

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Kevin Harris

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Reviewed: Jun. 1, 2008

These are really good!! I did put everything except the olive oil into a small food processor chopped it, and the added the olive oil and gave it a short whirl. I made a nice paste that stuck to the potatoes. These are little spicy but you can't stop eating them actually addicting.

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BETHANY

Cooking Level: Expert

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Reviewed: May 29, 2008

These potatoes were an excellent side dish to our grilled burgers. I used baking potatoes, since that's what I had on hand & they were great. The only other change is that I used a tad less of the cayenne (we like some heat, but not burning!). Overall, an excellent dish that I will make again. Especially with the added bonus of the wonderful aroma that fills your house while these are baking!

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EWAINS

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: May 27, 2008

These were tasty. I will make them again.

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MrsSpice

Cooking Level: Intermediate

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Reviewed: May 27, 2008

I made this over the weekend. I followed the recipe exactly except using dried parsley flakes instead of minced fresh parsley. It was excellent! My sister and her hubby (both of whose cooking skills and culinary tastes put mine to shame) loved it. My sister even asked for the recipie! I'll definitely be making these again. Great recipie!

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Messy Cook

Cooking Level: Intermediate

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Reviewed: May 25, 2008

I used the same amount of ingredients in this recipe for a single Jamaican yam... my mouth was burning. But I'll definitely do it again :). Probably half it for one large yam next time :P

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: May 23, 2008

great and simple. next time I won't roast them for 45 minutes without checking them. they were overcooked.

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Kelly Rozario

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Reviewed: May 20, 2008

These were great even without the cayenne pepper. I did not have any on hand so I used a bit of extra paprika and plenty of crushed red pepper. I found that they did not need to entire time to cook and were done in almost half. However, it worked out nicely to turn off the oven and let them sit while everything else finished cooking.

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kharris8

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Reviewed: May 13, 2008

I followed it exactly and it was delicious!! The only suggestion I have is to go less time than the 50 minutes. Next time, I will try the minimum suggestion of 40 minutes. Very good!

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aelaine

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Reviewed: May 13, 2008

It was pretty good. I used small white potatoes so it took shorter time to cook. keep an eye close so they don't burn because the garlic & shallots will be bitter.

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sanderella

Cooking Level: Expert

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Reviewed: May 9, 2008

These were great. I omitted all the seasonings and just used cajun seasoning adding up to the amount of seasoning stated in the recipe. It wasn't too spicy either. I will make these again.

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Alli

Cooking Level: Intermediate

Home Town: Winterville, Georgia, USA

Living In: Olive Branch, Mississippi, USA

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Reviewed: May 7, 2008

These potatoes were great! I cooked a little longer than stated because I like my potatoes to get a little more golden brown. My sister in law which only eats potatoes in the form of unhealthy french fries loved these. I made them with roasted pork tenderloin and cucumber salad....perfect!

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chiromommy2130

Cooking Level: Expert

Living In: Lawton, Oklahoma, USA

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Reviewed: May 5, 2008

I just used cajun seasoning instead of the paprika, etc. Took it to a potluck and recieved raves. Delicious.

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Andrea Tucker

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Living In: Pasco, Washington, USA

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Reviewed: May 4, 2008

This is an easy side dish for just about anything and my boyfriend loved them. I baked these on a cookie sheet along with my meat dish at 350 for only 45 minutes and they turned out great. I only used 1/8 cup of olive oil. I was afraid there wasn't enough seasonings to coat the potatoes, but there was just the right amount. The skins turned out crispy, the insides were soft and there was just the right amount of heat.

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: May 4, 2008

wonderful easy recipe. i served them with bbq brisket and the amish slaw from this site. friends and family raved and 3 teenage boys kept asking or more. i didn't change a thing

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mary

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Roasted Cajun Potatoes

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