Reviewed: Apr. 24, 2009

Very good and easy. I loved the different types of potato together.

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Gina

Cooking Level: Expert

Home Town: Dana Point, California, USA

Living In: Mission Viejo, California, USA

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Reviewed: Mar. 6, 2009

Very good! Great flavor. Next time I will cook a bit longer~ 1 hour ~ they were just a bit undercooked. And a little more olive oil. Still gave it 5 stars because it was still delicious!

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love2bake4myfamily

Cooking Level: Intermediate

Home Town: Gorham, Maine, USA

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Reviewed: Feb. 19, 2009

The sweet potatoes were really good, but the white potatoes were OK. Will make again using only sweet potatoes.

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SWISSMISS47

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Reviewed: Feb. 19, 2009

Very good flavors. I just added twice the amount of potatoes to satisfy my hungry clan.

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Kimindallas

Cooking Level: Expert

Home Town: Belmont, New Hampshire, USA

Living In: Dallas, North Carolina, USA

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Reviewed: Feb. 14, 2009

This mix of flavors did nothing for me. Sorry.

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love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Feb. 4, 2009

Pretty good, no fireworks in my mouth, but tasty enough and only two tablespoons of oil! I like that it's healthy and very simple. I used two red potatoes because they're small. I'll make it again.

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bakerbecky

Cooking Level: Expert

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Reviewed: Feb. 4, 2009

This was okay--nothing spectacular. I added rosemary as well. It's a good basic recipe and can easily be built upon.

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Old Mumsy

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Reviewed: Feb. 2, 2009

We did not like this recipe at all. I don't know if it was the vinegar or thyme or what. I'll keep looking for another herb roasted potato recipe.

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Margo

Cooking Level: Expert

Home Town: Santee, California, USA

Living In: Lee Center, New York, USA

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Reviewed: Jan. 30, 2009

This was okay but definately needed salt and pepper. I cooked mine at 400 and they still took 45 min. but also had a nice roasted appearance. They were a bit bland till I added salt and pepper.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Oct. 19, 2008

This did nothing for me. The sweet potatoes cooked much faster than the white potatoes and the seasoning was bland. I would at least double the thyme and omit the broth completely and just roast on a baking sheet. I had to cook much longer to get the russet potatoes at an edible consistency and even still I had to nuke it.

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: May 19, 2008

These are really good, but require much more cooking time than the recipe states (at least another half hour).

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bethsanchez23

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Apr. 6, 2008

These had no taste. What the balsamic vinegar is in here for I have no idea. These would be good with alot of tweaking. Potatoes ALWAYS need salt.

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bubb

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Reviewed: Apr. 2, 2008

Mmmmmmmm! This is so good! The perfect mix of seasonings. I was a little unsure that 3 potatoes would be enough for 6 people, so I made more. Glad I did, there were no leftovers. I served it with Lemon Garlic Tilapia from this site. I'll be making this again!!

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ka me ka thee

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

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Reviewed: Mar. 30, 2008

Made this last night with a pork tenderloin and it was so yummy! I love using a mix of potatoes I also added some asparagus towards the end of cooking as I had it and needed to use it up. I also used more veg. broth, little more oil and vareity of herbs as I did not have enought Thyme, added cayenne for a little kick and a little Emeril's seasoning. Thank you so much for sharing this!

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TURBO01

Living In: Happy Valley, Oregon, USA

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Reviewed: Mar. 27, 2008

I only had one sweet potato and a few red potatoes, so I was delighted to find a recipe that used both! While the potato dish was indeed delicious, the cooking time was way off. I cut the potatoes into 1" cubes and they were still hard after 40 minutes. I had to microwave them to finish them in time for dinner. Perhaps a higher oven temp is in order.

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Jan. 25, 2008

I loved this recipe. It was easy and flavorful. I used 2 russet potatoes and a sweet potato. I had to use dried thyme. I was short on time so I roasted them at 400. I cubed the sweet potatoes slightly smaller than the russets since they take a little longer to get tender. We had these with Carribean Jerk Turkey Burgers and my husband finished them off. Thank you! I am planning to serve these with pork tenderloin.

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ChattyKathy

Cooking Level: Expert

Home Town: Bryan, Ohio, USA

Living In: Dublin, Ohio, USA

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Reviewed: Jan. 21, 2008

Very good side dish. I used 2 sweet potatoes and a big red potatoe. I had no thyme so I added in some fresh minced parsley. Very good side dish. Will make again.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Jan. 11, 2008

excellent, prepared with fingerlings and reds with smashed garlic cloves and shallot. also prepared with thick sliced portobellos and red onions, served with grilled filets and green beans, delish!! thanks for posting!

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lilpacsmom

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Jan. 6, 2008

I took the advice of some reviewers and put in a cup of chicken broth, cut back slightly on the vinegar and doubled the baking time. I also added the thyme and garlic near the end of the cooking time, so they wouldn't get overdone. This also definitely needs salt, plus I sprinkled with freshly ground pepper and paprika. It was very tasty, but I found myself really liking the sweet potatoes so much better than the other types of potatoes in the dish. I think I'll make this again, but only with sweet potatoes. With these changes, I would rate this more like four or five stars.

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