This was a wonderful way to serve potatoes. I used large red potatoes, and I thought that was a good choice. The seasoning mix contributed a lot of flavor, too. Next time, I might add a little fresh garlic too, but that's just personal preference. Thanks for sharing your recipe, NJN2MOM. Made for Fall 2011 Pick-A-Chef.
These potatoes were excellent. I made them with light butter instead of butter or margarine. I discovered after I began that I did not have any breadcrumbs, so I toasted some honey wheat bread and made my own breadcrumbs. I love that they are baked and not fried!
Tasty!! I think next time I'll make half of the amount of breading mixture -- they were a little too "coated" for my liking and I still had quite a bit of the mix left. I may also reduce or omit the flour to lessen the adherence of the coating...I want them to come out more like loof's photo. But I WILL make these again - they were pretty crispy without frying, and very good!
This is very easy and great flavor. Made as written but only did three potatoes. Had just enough of the other ingredients for the three. Served with Rueben sandwiches. YUM
These potatoes are great! I made as written (minus the cayenne) and they came out perfect. Moist in the middle like a baked potato and crispy on the outside. I cooked mine at 450 degrees F (was usig the oven for another dish at that temp) for 30 minutes and they were great. Made for PAC Fall 2011 ~Preemie~.
Terrific potatoes! I used red-skinned potatoes and reduced-fat butter (a bit less than called for). Loved the seasoning - these were a bit hit - thanks for sharing your recipe! Made for Fall Pick-A-Chef 2011