Reviewed: Mar. 6, 2010

These potatoes were absolutely fabulous!!!!! I followed the recipe to the tee and did not change anything! I have made many a pan of sauteed potatoes but this dish by far is the BEST!!!! The fresh herbs and paprika just kicked it! love love love Ty for a great recipe. I served it with Chicken Picatta and steamed brocolli. FABULOUS!!!

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16 users found this review helpful

Reviewer:

Carman

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Elgin, Illinois, USA

Reviewed: Aug. 12, 2010

These potatoes turned out really well, I did cut back on the fresh herbs and used a little white pepper.

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7 users found this review helpful

Reviewer:

Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Aug. 1, 2010

I left the skin on my potato, and just used one large one (i didn't want more than one layer of potatoes in the bottom). My husband loved these.

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6 users found this review helpful

Reviewer:

footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Jan. 3, 2010

This recipe is fantastic! I absolutely loved it. Wish I would have cooked up some more! :) The only thing I didn't follow was peeling the potatoes. They were so thinly sliced though, I don't think it made a difference whatsoever! I will definitely be making this recipe again and again...and soon!

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4 users found this review helpful

Reviewer:

loverecycles

Reviewed: Jul. 31, 2011

These potatoes were simple & delicious!! I had the herbs growing in my garden. They are not too "herby" Very good! Thank you for posting!

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3 users found this review helpful

Reviewer:

carrie

Reviewed: Feb. 15, 2010

This was just ok for me. It was hard to follow the directions since my 4 potatoes could not be layered in a single layer in the bottom of even the largest pan I have. I also thought there was too much herbs for the amount of potatoes. Mine were covered and you could barely taste the potato. I would use less spices next time.

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3 users found this review helpful

Reviewer:

TRESAB

Cooking Level: Expert

Home Town: Martinsville, Ohio, USA

Living In: Midland, Ohio, USA

Reviewed: Jan. 19, 2010

I made it lower sodium and lower fat but basically the same ingredients other wise.Great breakfast spuds! Thankyou

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3 users found this review helpful

Reviewer:

Lerie

Cooking Level: Expert

Home Town: Owen Sound, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 12, 2010

I was looking for a really great potatoe recipe and decided to try this one. These potatoes were okay, but this receipe is not *the one*. They were pretty tasty but somehow they tasted like a million other potatoes dishes I have eaten before. Just not very unique.

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2 users found this review helpful

Reviewer:

cookeaze

Reviewed: Apr. 18, 2013

Good, but didn't impart as much flavor as I expected. Also, the potatoes took a very long time to cook.

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1 user found this review helpful

Reviewer:

Ginny Bowers

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Powhatan, Virginia, USA

Reviewed: Mar. 19, 2013

These were so yummy, but I made them with only thyme and garlic, and a little red pepper sprinkled on top. The list of ingredients seems like herb overkill. I also used unpeeled red potatoes, which I think are way better, plus the skin is good for you. It's unnecessary to "lay the slices across the bottom of the skillet in a single layer," that takes forever and you'll probably need multiple skillets if you're cooking for a bunch of people. Just dump a reasonable amount of slices in, spread them out as much as possible, stir and make sure they're all coated with the melted butter/oil, maybe add a small dollop of butter to the top and then simply cover the skillet. Turn them every once in a while til they're done, works for me every time.

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0 users found this review helpful