This is the replacement for mashed potatoes in our family. It's a great side dish for entertaining. My family requests it for every celebration. The fresh thyme and fresh garlic are really essential. So flexible - they can sit in the oven until the steaks or burgers (or appetizers!) are done. This is will be a family heirloom recipe for us.

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

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.

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!!

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!

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.

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.

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.

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!

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.

The potatoes did need to back longer than called for but well worth the wait!

I make roated potatoes often, but adding the sweet potato was a nice change of pace. Just be sure to dice them all small since they take a bit longer to cook. Highly recommend. Omitted the balsamic though...wasn't in the mood for it.

I'm a novice at cooking and this was a great side dish to start off with. It's very simple to prep and cook. I would just increase the amount of chicken broth to 3/4 cups.

This was very good. But the cooking time was alot longer. I'm wondering if covering them for the first 30 minutes will help. Next time I think I'm going to use red and sweet potatoes only.

This was good, but I think it would have been better with more olive oil. The potatoes were too dry after baking.

This was pretty good. I thought it was a much healthier alternative to the way I used to make them. My husband and company really enjoyed. I reduced the vinegar by a little, but I think I will reduce by half the next time and will probably enjoy them more. TO REDUCE BAKING TIME - I pre-boil the potatoes to close to be tender (before they begin to fall apart)then pop them in the oven - still baked for 40+ minutes without ever getting them crusty like I like 'em. Next time I'll put them under the broiler for a few minutes.