Reviewed: Apr. 1, 2012

I made this recipe and was not crazy about it at all. The potatoes were bland. I think the sauce would be good with more butter and mixed in fully, then baked again.

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Reviewer:

lilrican76

Reviewed: Mar. 2, 2012

Thought this recipe was great. The key is to let the potatoes cool. I used a silicone baking sheet to bake them on. They came out nice and crispy. Thanks for a great recipe!

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Reviewer:

Kathleen M.

Cooking Level: Expert

Home Town: East Northport, New York, USA

Living In: Lynbrook, New York, USA

Reviewed: Feb. 17, 2012

I had a little trouble smashing mine but in all it made no difference, since they tasted great! I LOVED the balsamic which gave these a unique flavor for potatoes! I think fresh rosemary would make these awesome and next time I will do that. Thanks for the recipe!

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Reviewer:

mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Feb. 11, 2012

These are pretty good. I found them a bit lacking in flavour but I think that's because I had a hard time keeping the oil mixture on the potatoes. I spooned it on, it mostly ran right off. I think brushing it on would work better. I did change up the herbs based on what I had and what I like, but I tried to use the same proportions. I think next time I'd also decrease the amount of oil next time, so that it doesn't dilute the other flavours as much. I especially wanted more of the balsamic flavour. I liked this method though (other than the spooning oil on) and the little bits of skin that retained the oil mix got wonderfully crispy.

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Reviewer:

Alex

Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jan. 17, 2012

I used larger yellow potatoes, and it still turned out wonderfully. Crisp on the outside, and soft and fluffy on the inside.

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Reviewer:

mommypie

Reviewed: Jan. 7, 2012

I fixed these potatoes for dinner tonight and we LOVED them! I did grind the herbs in a small food processor before adding the oil and butter. It worked really well. I doubled the recipe and the six of us (my parents ate with us tonight) finished all three pounds of potatoes. I think they would have eaten more if I'd had them. Both of our kids asked when I was planning to make them again. They can rest assured...it won't be long.

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Reviewer:

TOM

Cooking Level: Intermediate

Home Town: Craigsville, West Virginia, USA

Living In: Mount Sterling, Kentucky, USA

Reviewed: Jan. 1, 2012

Amazing flavor and texture! We will definitely make this again. I had fresh savory and rosemary, so I used them. Unfortunately, I didn't have any sage so I omitted it, but I plan to use it next time.

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Reviewer:

simplechef

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Scottsdale, Arizona, USA

Reviewed: Dec. 31, 2011

These potatoes are soo good. Followed directions exactly except did not have any savory. Will make these again.

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Reviewer:

Carol

Reviewed: Dec. 31, 2011

I used half of the potatoes and the full amount of the herb mixture ... just to make sure there was enough of the sauce. My husband and I loved this recipe. We really like balsamic vinegar, and the herb mixture was quite tasty on the potatoes. Next time I will half the whole recipe, as we didn't need so much of the sauce, but we will definitely make this again!

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Reviewer:

Morris

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: San Diego, California, USA

Reviewed: Dec. 29, 2011

Will definitely make theses babies again! I changed up the recipe by adding cloves of garlic and onion wedges during the roasting time. I also left out the herbs listed here and just used simple olive oli, sea salt, pepper and rosemary springs from my garden. They came out crispy on the outside and buttery on the inside. Just right!

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