5 Reviews

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!

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Kikimony April 04, 2003

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!

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Karen Elizabeth June 13, 2011

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

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Bergy August 18, 2008

Sorry, but no one liked these potatoes. There was not enough sauce for the 4-5lbs of potatoes used.

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Ree Andrews April 12, 2004

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!

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Paja April 08, 2003
Herb Roasted Potatoes