Reviewed: Feb. 23, 2010

I am so sorry but I just didn't care for these potatoes. I was so looking forward to trying them but when I was eating them I kept picking out pieces of rosemary from my mouth. I must say that I followed the recipe exactly. I did not change anything. If I made them again, I might whizz the herbs in my mini processor and add maybe a little cayenne or cajun/creole seasoning. Thanks so much for posting your recipe.

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31 users found this review helpful

Reviewer:

pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: May 4, 2010

Good friends served this recipe with prime steak filets and they were fabulous. These little potatoes were a highlight of the meal.

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4 users found this review helpful

Reviewer:

Kathy

Reviewed: May 17, 2010

This is really a great recipe. I used fresh herbs instead of dried herbs and it came out great. I made it for a German family and they just loved it. A new way to make potatoes!

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4 users found this review helpful

Reviewer:

Thea

Reviewed: Mar. 4, 2011

Absolutely fabulous! Very easy and oh so tasty. Twice baked means you get that little crunch on the top of the potato and as the cook said adjust the seasonings to suit your taste

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5 users found this review helpful

Reviewer:

Lolita

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Cresco, Pennsylvania, USA

Reviewed: Mar. 21, 2011

These potatoes were excellent! I just crave them when I think about them!

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1 user found this review helpful

Reviewer:

PseudoMennonite

Cooking Level: Intermediate

Home Town: Emo, Ontario, Canada

Reviewed: Jun. 18, 2011

These were quite good. I didn't use as many herbs, but tried to base it on what we would like. This isn't to say the recipe wasn't good as is. But I knew my husband wouldn't care for the thyme and rosemary or so much garlic, so that was the only reason I changed it. I used parsley and some chives with pepper and kosher salt. Really good and a bit different, too!!

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3 users found this review helpful

Reviewer:

chris k

Cooking Level: Intermediate

Home Town: Cary, Illinois, USA

Living In: Sauk City, Wisconsin, USA

Reviewed: Jun. 24, 2011

Excellent, with accurate cooking times and temps. Since I was serving this with another side dish that already had herbs I omitted them here, just brushing the smashed potatoes with olive oil and sprinkling them with sea salt and pepper before baking. I used Baby Yukon Golds, trying to keep them all uniform in size. They're cute little guys, look great on the plate and, if left in the oven long enough, are crispy, beautifully browned and delicious.

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25 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 8, 2011

Loved it!

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4 users found this review helpful

Reviewer:

Sarahtea

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Oct. 17, 2011

These are so GOOD and SO easy! The first time I made them, I followed the recipe pretty closely, but when I have made them several times since, I have played around with the herbs togo with my main dish. Always excellent!

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18 users found this review helpful

Reviewer:

Good EatNZ

Cooking Level: Expert

Home Town: Yuba City, California, USA

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Oct. 25, 2011

Was looking for something fast to go with meatloaf. Fantasic! Only used salt & pepper for spices. Boiled potatoes in salted water, and tossed them in oil/vinegar mixture before smashing.

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6 users found this review helpful