Thanks for sharing JMRYGH! I'm sure this recipe would be delicious as is but after reading many reviews, I tweaked to my tastes. Did the following: Peeled & Diced Russett Potatoes & Chopped Baby Carrots in halves. In Ziploc Coated with: 2 parts Extra Virgin Olive Oil to 1 part Wesson Oil. minced garlic, sea salt, fresh crushed black pepper, rosemary, dill, a dash of lemon. Put a big 14" Chef Todd English Green Pan in the oven & preheated to 475 degrees. Tossed the veggies in ziploc bag really well and added to heated pan. Heating the pan helped to sear the bottom layer (I had a full pan of diced & had to do something to quicken the cooking). I'll try the exact recipe next time! I always wanted to try these type of potatoes! Yummy
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Thanks for sharing JMRYGH! I'm sure this recipe would be delicious as is but after reading...