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Showing 1-4 of 4
on January 22, 2008
By Chef floWer
on December 07, 2007
Yummy! A very simple way of making very crunch potatoes without the guilt of frying them. Kept to the recipe, didn't change a thing. Everyone really enjoyed them. Thank you Chef #604602people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 05, 2007
Outstanding -- our guests loved these potatoes as a vegetable served with a Prime Rib Roast (zaar 82023). I bought large potatoes and it was obvious they would not fit into the pot. Instead, I put cut the them into largish chunks, put the oil mixture into a bag, then put the potatoes into the bag and shook to cover them in the mixture (it took several goes to prepare all the potatoes). I put them on an oiled cooking sheet and cooked them in the oven with the roast. (If you prepare the potatoes this way, remember to turn on the oven fan.) The guests at our dinner party raved over them.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 19, 2007
for such a simple thing, these potatoes were delicious! I did have to cook them quite a bit longer than the recipe calls for, probably because they were in more than on layer in the frypan. I just cut up 4 potatoes, 6 would have been way too many, maybe mine were bigger. I fried them for about 20 minutes before putting the lid on them and another 20 minutes with the lid. We liked the thyme/garlic combination. Thanks for posting.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (327 g)
Servings Per Recipe: 4