For me, this was a great base recipe! I used half butter, half olive oil and added 1/4t crushed (mortar/pestle) dried rosemary, 1/2 t fresh thyme leaves, kosher salt, and freshly ground pepper. I shook everything together in a gallon ziplock, and dumped the potatoes into a foil-lined pan, excess butter/oil and all. I did make sure to turn them all cut side down, to get the lovely brown color. Since I was baking pork chops at the same time, I had these in the oven for almost 1 hour at 375 on the middle rack. I thought I had made more than enough; they were gone in the blink of an eye! Thanks for a great recipe.
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