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Made as written for ZWT-8 & a fellow Chef Gone Wild, I knew these potatoes were not something I would make for our routine day-to-day dining. BUT I wanted a new & spec potato dish I could proudly serve to guests. These potatoes are special - rich, flavorful & definitely company-worthy. They should be the star of a meal & not be served when another sauce is a part of the menu. Meat from the grill seems like the ideal pairing. Oven temp & cook time were spot-on, but I would suggest tenting the top of the baking dish w/foil for the 1st 20 min (or so) of the cook time. Mine were a tad dark on top in spots. Thx for sharing this great recipe w/us. :-)

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twissis July 22, 2012

Really great recipe. I added 8 oz of fresh sliced mushrooms. Klondike golden small potatoes worked really well for this.

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baltisraul June 05, 2014

Luxurious and delicious! I agree with twissis, these are not an everyday side dish, but they are definitely worth the occasional splurge! I had found some nice rock lobster tails at Costco, so I grilled those up to serve with these potatoes. I used some tiny yukon gold potatoes, so I quartered them lengthwise to get tiny wedges. I didn't have a problem with the tops getting too dark, but maybe it's because my potatoes were so tiny that they started off covered in the cream mixture. Edited to add: I almost forgot, I used fresh parsley in place of the flakes because I had so much on hand. Thanks for posting! Made by a Honey for ZWT8 France

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Muffin Goddess July 26, 2012
New Potatoes in Blue Cheese Cream