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Pretty good. Will probably make again.

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Chef Raelene June 02, 2011

this is a usual side whenever i grill. i half the butter and add a little reserved bacon fat. i also chop up an onion, two garlic cloves, and sometimes a couple chopped carrots and put everything in a foil pouch on the grill. just make sure there is a large enough surface area and everything isn't stacked on top of each other to ensure even cooking.

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Ginger's Place February 20, 2011

Very bland! Not much flavor, and what flavor there was wasn't very good. Awful texture. Wouldn't make again.

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KSpernak December 07, 2010

I cut the chili powder down to 2 tsp, used 1/2 tsp garlic powder and added 1/2 tsp salt. They came out great!

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Honeym April 02, 2010

Yum, yum, yum, yum YUM! I actually used a mix of russet potatoes and red potatoes and I'm not sure which was better. I made this in a dish in the oven. I think my oven temp may be a little wonky (things have been taking longer recently and needing a higher temp) but I cooked for 35 min at 400F and 15 minutes at 425F. At any rate, they were delicious! I think that next time I may try them in foil just to try that out.

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hodgemo2 December 23, 2009

DH strongly disliked these potatoes and I just thought they were okay. I can't really pinpoint what made them just okay to me, something was just off in the flavor with me. I'm sorry we didn't care for them.

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shimmerysummersun September 24, 2009

These were great. I made them exacly as listed, let them marinade for a couple of hours and then baked them for 50 min. Came out perfectly golden and tender. I seved them with Smoky Barbecue Beef Brisket (Crock Pot) Smoky Barbecue Beef Brisket (Crock Pot) and a copycat KFC cole slaw which was a perfect match. Thank you for posting.

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Berliner Goere August 31, 2009

I baked these in a convection oven for 30 minutes. They were fork tender and golden. The only thing I would change next round is a touch of salt.

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PaulaG August 26, 2009

I found this recipe while searching for low-sodium dishes. It is very good. So far I've made it twice using the Chili Powder recipe from this site since most commercial chili powders have salt. The first time I cooked it in a double layer foil packet, on a double burner gas grill set on high heat. I turned it every 10 mins for about 40 mins, but some of the potatoes burned (they still tasted good though). The second time I again cooked it in a double layer foil packet on the grill set to high heat, but this time I moved the packet to a less hot part of the grill and I turned it every five mins for about 30 mins. Came out perfect! Even my picky husband thought they were great even though they had no salt!! The second time, I made a 2nd batch of marinade and used it on skinless, boneless chicken, again with no salt. Came out really great!! Both times I used oil instead of butter, and the second time I used a little more honey and a little more garlic powder. Thanks for a recipe that really doesn't need salt to be truly delicious.

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Goody2shz August 06, 2009

I used this recipe as a marinade/rub for porkchops and it was FANTASTIC. We made the potatoes to go with and it was amazing - will definitely use this again!

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jmelinda July 05, 2009
BBQ Potatoes