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On 3/8/12 this recipe was made for the Black Peppercorn/ Ground Black Pepper Event in the Food Photo Forum and as part of mine and my SO's dinner. Except for cutting the dill to 1/4 tsp.( my SO doesn't like dill all that much )the recipe was made as it was written.I baked them at the exact time and temp..But to me they turned out very dry,my SO enjoyed them quite a bit,so that's the reason for the 4 * rating. Thanks for taking the time to post and, " Keep Smiling :) "
Very tasty potatoes! The paprika & pepper gave them a little bit of a kick. And, I just realized now - I forgot the garlic - duh! Oh well, now I'll have to make them again properly. Instead of the oil, I used Becel Topping & Cooking Spray - potatoes still got crispy without the added calories from the oil.
These were very good. With all the different spices there really wasn't anyone that stood out. Tasted like most roasted potatoes. Next time I will drop one of the strong spices like thyme, rosemary or dill and increase one of them for a stronger main spice taste.
Rather than drizzling with olive oil, I sprayed with olive-oil cooking spray. Tasty! In my oven, this did not take a full 40 minutes to bake.
These were very good! I cut the potatoes into french fries and baked them until they were a bit crispy so my kids would like them. Needless to say, they did eat them (even with ketchup)!!