I scaled this recipe down for just the 2 of us. I used white potatoes (cut in 1" chunks) and doubled the coating ingredients. I omitted the red pepper flakes and used a *tad* more garlic. Oh, I did add a *tad* of water to thin slightly for better coating. After the sauce was made I coated the potatoes well and baked. They were wonderful!!! I will definitley be making these often for us!
These were very nice, made them to accompany our Sunday roast chicken and everyone enjoyed them. Very easily prepared and very tasty, thank you, Margaret!
Wonderful easy recipe. I got them ready early in the PM, roasted them for 45 minutes and they came out loaded with flavor crisp on the outside and fluffy inside - It is a do again recipe
Sorry, but no one liked these potatoes. There was not enough sauce for the 4-5lbs of potatoes used.
This was very delicious! What I was really impressed with was the way the "fries" browned. I have been making oven fries for quite a while and I usually sprinkle them with paprika which does make them brown a little, but these were authentically browned! I did turn them over so they could brown on both sides. And I found they didn't take as long as the recipe said, but then I was using "old" potatoes. Thank you, Margaret3 for a new twist on oven fries!