Reviewed: Nov. 22, 2009

The recipe has a lot of potential, but as written it is just your average roasted potato with a bit less work. Definitely needs more seasoning and additional baking time for crispiness.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 5, 2009

These were decent. I have made them a few times. They are better when you put them score side down...but just ok, nothing special. I probably will not make these again.

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Cassie

Cooking Level: Expert

Home Town: Fremont, California, USA

Living In: Tahlequah, Oklahoma, USA

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Reviewed: Oct. 25, 2009

They needed a little more flavor so i threw in some fresh roasted garlic, italian seasoning, and minced onion. towards the end i threw on some shredded cheese as well. i also sat out sour cream, bacon bits, and chives for toppings.

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chefheidi_1217

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Reviewed: Jul. 8, 2009

We enjoyed these in our home, and we agreed that they were a nice change of pace. I used loves2cookit tip of baking them scored side down, and they were nice and crispy. I still added sour cream and chives when I put them on my plate, and they were very nice.

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Kenreanne

Cooking Level: Expert

Living In: Pasadena, Maryland, USA

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Reviewed: Jul. 6, 2009

I upped the spice, and these were still bland.

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toothrees

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Reviewed: Jul. 2, 2009

Good, solid potatoes. I liked the unusual cut.

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tamra

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Reviewed: Jun. 17, 2009

These are so easy and so good. Like others, I season them with garlic powder and seasoned salt. I also use dried parsley instead of fresh if I don't have it on hand. I sometimes do these on the grill by partially microwaving potatoes, then scoring them. I then drizzle with a little butter and add the herbs and seasoned salt. Then, just toss them on the grill until tender.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jun. 13, 2009

Excellent! And so easy. Throw 'em in the oven and forget 'em. I didn't measure precisely, just seasoned to taste, and used fresh dill rather than the parsley, though any herb would be nice. I seasoned to taste with salt and pepper, garlic powder and Lawry's seasoning salt. Just as pretty a presentation as they are melt in your mouth good to eat.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 9, 2009

Loved these potatoes. I did use more butter than the original recipe as I basted the tops and wanted the butter to drizzle into the slices of the potatoes. I used seasoning salt instead of regular salt and sprinkled grated parmesan cheese on the top towards the end of the baking time. Will definitely make again.

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Cora

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Reviewed: Feb. 12, 2009

These are awesome but I did have to make some adjustment on seasonings and the addition of olive oil with the butter. Definitely try this recipe and have fun with it!

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PaganBaby

Cooking Level: Expert

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Reviewed: Jan. 24, 2009

This is a nice way for something different.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 23, 2009

Easy and looked fancy too. My husband wasn't very impressed but he prefers mashed potatoes. This is great for stretching a budget too as 1 potato feeds 2 people this way. I liked this enough to fix it again while my husband and son weren't impressed and would rather I not serve this again. Thanks anyway!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 13, 2009

These potatoes are excellent if you add more spices than the recipe calls for. I added seasoned salt, garlic powder, and parmesan cheese. Thanks for a great starter recipe!

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ahottchicka

Cooking Level: Expert

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Reviewed: Jan. 6, 2009

this was a great meal

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Kershey5

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

I've been making these forever, my fam loves them and they are very pretty. I season them with garlic salt, season salt and pepper. Slice as directed, BUT put each half SLICED SIDE DOWN on a pat of butter. This really gets the butter in there and browns them amazingly! Also season the top with a drizzle of oil, more of the seasonings and paremsean cheese. We call them "Burn Your House Down Potatoes"...funny story, but be sure to use a pan with edges to catch the butter.

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*Fat~Dog~Lane*

Cooking Level: Intermediate

Home Town: Dayton, Nevada, USA

Living In: Spanish Springs, Nevada, USA

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Reviewed: Dec. 21, 2007

Hmmm-This is good. For my dish, I increased all the spices to 1 tsp. each, I had 6 med size bakers. The Parsley, I just sprinkled it very liberally. I divided a whole cube of butter-it came out perfect. Tasty, plenty of butter. To serve-I left it in the baking dish, and serve slightly mashed from the dish. Try it, I bet you'll like it.

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sueon

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Jul. 5, 2007

These were just okay for me. They were quite dry using the amount of butter the recipe called for, and not much flavor. Will try again, but next time with more spices!

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