Excellent recipe! Very spicy as-is, so I wouldn't alter a thing. I wish they let you do halves, it'd be a 4.5 for sure. Only thing I did differently was I used about 2 tsp. dried parsley instead of the 2 Tb. fresh since I knew I wouldn't be able to use an entire bunch of fresh over the next few days. They ended up pretty oily so I might reduce the oil a bit next time. Thanks for the wonderful recipe! ***EDIT*** I bumped this up tp 5 stars since I've made this pretty much every week since that first time. I don't always have shallots around so I make do with an extra clove of garlic or two and a few liberal shakes (maybe 6-7) of dried, minced onion. That way, as long as I have potatoes and my spice cabinet I can whip these up as a side to anything in no time at all. I only have to bake for 30 minutes with one flip halfway through. Absolutely delicious!***another edit*** Yes, months later and again more to add. We converted this into a "grill recipe" and wanted to share since no one wants a hot oven for very long during the summer. Before you throw your meat on, crank the grill to about 400 or so and throw these on the top rack if you have on on a sturdy cookie sheet. Grill about 20 mins, flip them and finish off another 20 minutes until golden-brown. We like them this way even better!
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