ok, I'm a huge fan of potatoes, every conceivable kind of potatoes. With that, I am only rating these a 3 because my husband loved them and I could either do with or without. I used my cast iron skillet, cut red and gold potatoes in quarters. I was impatient to wait the 45 min. so I upped my heat to around med. regardless of the temp. they still took 40 min. to cook and when they started "screaming" I assumed they were doing the right thing. However since you're not supposed to lift the lid, I didn't know most of the skins were burnt crisp until lifting the lid, although I could smell something burning! My husband loved them because he loves charred anything but I wasn't impressed. I put lots of butter and pepper on them and the leftovers went to the pouch. I will try these again as some suggestions state to because i want to see if they can come out as great as everyone who loved them says. I'm not sure if they would ever had crisped up if not for upping the heat though, so not sure what to do with that for next time.
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ok, I'm a huge fan of potatoes, every conceivable kind of potatoes. With that, I am only...