Reviewed: May 22, 2012

I tried cooking these with both a non-stick and copper bottom metal pan. I found that it took a little longer but that it didn't burn in the copper bottom pan (I think that might be because I used olive oil not butter... not sure tho.) I used at least twice the amount of garlic and lots more paprika. Mine haven't been coming out as crispy which I have discovered is from using new (young) red potatoes instead of russet. I will be making these all the time!

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Reviewer:

Beth-Marie88

Reviewed: Jan. 16, 2012

I used a heavy duty non-stick pan and these turned out perfectly. I did add a lot more garlic, salt, and pepper. Very good!

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Reviewer:

KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

Reviewed: Nov. 18, 2011

I followed the recipe...these were fantastic!

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Reviewer:

skaparker

Cooking Level: Intermediate

Home Town: Wyandotte, Michigan, USA

Living In: Lincoln Park, Michigan, USA

Reviewed: Nov. 7, 2011

Just made this dish. Came out great! I really enjoyed it! Although I wouldn't really call mine fries…

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Reviewer:

Spartacus

Reviewed: Oct. 22, 2011

1/2 evoo 1/2 butter, large pan, 1/4 onion, parsley, thyme

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Reviewer:

jpenna

Reviewed: Sep. 1, 2011

Very good. My husband and daughter enjoyed them very much. Thank you so much for the recipe!

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Reviewer:

chefintrainingturner

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Reviewed: Aug. 30, 2011

This recipe is very easy and taste great too. However,the potatoes did not take long to cook. Will be making these potatoes again.

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Reviewer:

ntr13

Reviewed: May 11, 2011

I also used a chicken bullion cube, and I think it mada difference. My friends raved over this and I will be making it again this evening for my BF. This time I will leave the skin on as I am hoping for some more crispiness. Thanks Steve!

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Reviewer:

Maria

Reviewed: Mar. 30, 2011

Soooo good! The whole family loves this and makes a great side to almost anything. I make it all the time.

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Reviewer:

bbeck714

Reviewed: Mar. 25, 2011

I tripled all the spices, and my russets were done before the "mix in chives" step so I didn't need the final 10 minutes. It's all to do with how big your pieces are, and how well your pan conducts heat. I used cast iron, and got beautifully browned potatoes all around. Do feel free to add a sliced onion right from the beginning, it'll caramelize and blacken a bit with your potatoes and be crispy and wonderful. Thanks, Steve!

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