I've made this twice now—once with regular baking potatoes, once with red potatoes—and it's turned out well both times. (No, it looks nothing like the photo.) I'd suggest some tweaks, though: use half as much onion, twice as much oregano, and a minced garlic clove instead of the garlic powder. You can mix the ingredients in the baking pan, too; there's no reason to dirty a bowl.
This is a versatile, no-brainer side dish; it pairs equally well with either an omelet and fresh fruit, or with green vegetables and a portobello steak. It's reasonably healthy, it's easy to put together, and who doesn't like potatoes?
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I've made this twice now—once with regular baking potatoes, once with red potatoes—and it's...