Reviewed: Jul. 16, 2007

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.

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Reviewer:

jar

Reviewed: Apr. 17, 2007

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

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Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Manalapan, New Jersey, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Feb. 21, 2007

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.

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Reviewer:

Cheryl

Cooking Level: Expert

Home Town: Dearborn, Michigan, USA

Living In: Northville, Michigan, USA

Reviewed: Jan. 29, 2007

I made this with only Yukon gold potatoes and it was delicious. I like the addition of the vinegar, but I reduced the amount by half. I used Emeril's Essence for the seasoning. Delicious!

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Reviewer:

SYLVIA46

Reviewed: Jan. 15, 2007

Interesting combination... Would agree that less balsamic vinegar might be used to let potato and other tastes come through.

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Reviewer:

VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

Reviewed: Jan. 14, 2007

I will make again and again. Made for dinner with in-laws, and most had seconds. Sister-in-law (a very good cook) asked for recipe. She wants to make and add turnip(?) Thumb size cubes took a hour to cook.

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Reviewer:

Backwoods

Living In: Kelowna, British Columbia, Canada

Reviewed: Jan. 11, 2007

Used Yukon golds instead if russets like many reviews suggested. Much better than plain old roasted potatoes - will make again & again.

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Reviewer:

destaleigh

Cooking Level: Intermediate

Home Town: Copan, Oklahoma, USA

Living In: Hereford, Texas, USA

Reviewed: Oct. 27, 2006

I really like the combinations here, but the potatoes always take about double the time to bake. Worth the wait though!

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Reviewer:

killerbroccoli

Cooking Level: Expert

Home Town: Corte Madera, California, USA

Living In: San Rafael, California, USA

Reviewed: Jul. 27, 2006

This was fantastic. I like my potatos to be a tad spicier but these were a big hit with my man & our guests.

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Reviewer:

Oleannder

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

Reviewed: Jan. 15, 2006

This was a fine side dish for a weeknight meal. My two year old wouldn't touch it and my five year old choked down the required "must try" bite, but my husband and I liked it well enough.

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5 users found this review helpful