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I can't believe I haven't rated this recipe before now. I have made these potatoes about a dozen times already and they are incredible. They are brown and crisp on the outside and tender on the inside. I like to turn the potatoes over after 30 minutes to make sure that they are browned on all sides. It is a great side dish with a roast but I would be willing to eat a bowl of them all by themselves!
Delicious method for cooking potatoes. I couldn't resist not adding some rosemary and thyme seasoning! The potatoes smelled heavenly while cooking and I will be making these again and again! Made for Spring 2012 PAC.
I've made oven-roasted potatoes before, but they usually have more ingredients and often yield greasy results. These were just right--an attractive look and very tasty. Messy's measurements are spot on. Sometimes simple is best--thanks for reintroducing that seemingly forgotten concept, Messy!
I love the fact that these potatoes were skin on, less work of course, and so good for you.
Although it pains me to say it, the butter really is a must, so don't be tempted to skip it.
These potatoes were gorgeously crispy, but so fluffy inside....a perfect accompaniment to just about anything in my book!
Made for PAC-OCT '11
Your potatoes a HUGE hit! Served enough for a dozen folks and not a morsel was left. I used new red potatoes, cut in half and baked on a well oiled jelly roll pan. Along with your instructions, I also sprinkled garlic salt and added fresh chopped parsley over all. Absolutely DELICIOUS!
These potatoes really hit the spot. Some times it is nice to have plain potatoes without a lot of herbs and spices...just wanting the great taste of the roasted potato itself. You can't beat the flavor. This is a real winner, Principessa. Thanks for sharing.