Made two changes (if you want to call them that) ~ I cut the recipe in half for the 2 of us & then did not peel the potatoes since we like the flavor of the skins! Otherwise I followed the recipe & we were very pleased with the potatoes! Had a few pieces left over, as well, & they were great as a cold snack! Thanks for a great keeper, as I'll be making these 'tatoes again! [Made & reviewed in Zaar Stars recipe tag]
I have a glut of lemons and limes and this was a wonderful way to use some of this abundance. Made as written, although I did baste the potatoes regularly to make sure the oniony, lemony, limey, herby goodness was spread around. Served with your Spicy Thai Scallops With Lime & Chili.
I cut this recipe in half being there are only two us. Loved the lemon/lime flavor, had shallots and they added to the flavor. I did cut the water back and was happy with the results.
I scaled this recipe back for the two of us using two very large potatoes which I cut into three pieces each. I didn't have a shallot so used a red onion in place of it. I was really happy with the results and would make it again.
These potatoes has lots of flavour and I will be making them again. I had to leave out the shallots (didn't have any on hand so I used onions) and use chicken stock instead of white wine, but other then this I kept to the recipe. Thank you Baby Kato for a wonderful recipe!
What a delicious treatment for potatoes! I cut the recipe in half easily, and left the peels on the potatoes. The flavors all blended together nicely, and went great with some bbq'd pork chops!
Truly tasty !! Had 8 medium sized red potatoes, regular old yellow onions, forgot the cayenne - but baked covered at 400F for 30 minutes, and 425F for @ 20 minutes, while a pork tenderloin baked. Prepared everything else as listed. Have just enough (after DH and I ) for a small side again. Was tender, moist and PINK in the center -- most flavorful ! Thanks, BK-- another winner !
These were good. I used 2 tablespoons of olive oil to cut down on the fat content. I forgot about the marinating time so in order to get that done, I had to bake hotter at 450 for 60 minutes. They came out very moist and tender. I did not add cayenne because I have small children and I didn't have any shallots on hand. I used more garlic and bottled juices. Be sure to stir often. I served them with Grilled Margarita Chicken Breasts. Thank you!
I too cut my water back, and left them in the full 80 minutes to crisp up. They were delicious! We loved the blend of ingredients. I did leave out the cayenne, as we didn't want them hot this time. We will have again for sure! Thank you for sharing with us BK! Linda
Lovely crispy potatoes with a hint of tang, I added some chives as I didn't have shallots on hand. Made for ZWT 4.