This is a 5 star recipe AS WRITTEN as long as you use the SMALL red creamer potatoes and cut them in fourths as directed and put them in the 8" X 8" pan, not spread out on a cookie sheet as some recommend. This recipe gives soft, tasty potatoes, not crispy ones as some are trying to get by changing the cooking method. Cook as the directions state at 350 - to crank up the temp higher will render the garlic bitter. Do not use the microwave or boil to pre or post cook until you have tried this recipe as written. The first time I cooked these, I incorporated some of the reviewers suggestions and, although good, they are not the spectacular goodness you will get if you just follow the recipe as written (if you use the bigger red potatoes, cut them into tiny pieces). I usually add, subtract and modify recipes to suit my own taste and truly appreciate reading and incorporating the suggestions from reviewers but I think this is my favorite potato recipe - AS IS! (ok, I did cut up some chives after the roasting was completed)
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This is a 5 star recipe AS WRITTEN as long as you use the SMALL red creamer potatoes and cut...