7 Reviews

These were good to just put in the pan and not worry too much about them. I halfed/quartered my potatoes and made as directed. Made for 123Hits.

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AZPARZYCH October 21, 2010

I cubed these, and found that the water disappeared more rapidly with the cover on than with it off. Very easy, and has the flavor of smothered potatoes. Thanks for posting!

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Chocolatl August 04, 2010

YES, YES, YES! We loved these Bethie! A simple way of preparing spuds but with such panache! Used extra virgin olive oil and fresh parsley for a garnish. Left my skins on for extra fibre and colour and dressed them with a little extra olive oil! A great way of making spuds - merci ma leeetle petits pois! Made for Veg'N'Swap in the veggie forum and Spanish Garlic in the Spain Forum. FT:-)

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French Tart July 05, 2010

Easy preparation and very tasty! A good side dish to have with any meal. Prepared as a participant in the July 2009 Swap #30 of the Aus/NZ Event.

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Seasoned Cook July 08, 2009

*Made for Australia/NZ Swap # 19, 8/08*. Did not expect consistency of near chunky applesauce, but this was VERY tasty !! Added some additional salt and some fresh ground pepper. Will do again soon, and experiment with spices. Thanks, Bethie -- a new prep !

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NurseJaney August 18, 2008

This is an easy way of making a tasty potato side dish. Like the previous reviewer, I left the potatoes unpeeled and cut them into slices. I doubled the recipe and found that I needed to remove the lid to make the water completely evaporate so next time, if I double the recipe, I won't double the water.

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Dreamer in Ontario February 17, 2008

This is one of the easiest potato recipes I've ever put together. I cut the potatoes into slices and didn't peel them. I added a little extra salt and a little bit more garlic for more flavor as well as some pepper. Thanks so much!

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Lainey6605 July 18, 2007
Olive Oil Glazed Potatoes