I served this at a large family gathering to rave reviews. A few modifications to make this easier, that may be helpful for others: I used a giant bulk-store can of white potatoes, 6.5 lbs, in place of new potatoes, and it worked great. To even out the proportion of spices, I simply used rounded spoonfuls of the original specifications (tbsp, tsp, etc.) and kept the oil/butter/cheese constant -- even then, there was too much oil, I would reduce this next time. After boiling the potatoes, I baked (instead of roasted) them in a metal disposable tin, which I prepared using layers of potatoes and spice/oil mixture. They turned out delicious, just too oily on the bottom -- the oiliness is what gives this recipe only 4 stars instead of 5!
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I served this at a large family gathering to rave reviews. A few modifications to make this...