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