4 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Thank you soooo much for sharing this recipe, Cookgirl, my honey and I loved it. This recipe is well written and easy to follow. The proportions are well balanced, the quantity may well have served 3 - 4 , but we polished it off between the two of us. I used a red bell pepper and some roasted vegetable stock. We garnished it with plain yogurt and fresh chives out of personal preference. My pictures don't do it justice! Made for Spring 2010 PAC.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Chef Edlear April 23, 2010

Made for Spring PAC 2014 and these were a hit. Like a previous reviewer said I make my potatoes like this but not with the chicken broth. Yum! I did use red potatoes with the skins on. Will be making potatoes like this again. Thank you. P.S. served with Cheese Whiz Scrambled Eggs#378762 and fruit.

0 people found this helpful. Was it helpful to you? [Yes] [No]
mama smurf April 11, 2014

this was great with fish .i loved the lemon pepper accent i put it with my fish and it matched well . nice twist on fried potatoes

0 people found this helpful. Was it helpful to you? [Yes] [No]
Dienia B. January 17, 2012

This was amazing! I've made my potatoes almost like this for forever, but I never added the broth. That made all the difference. They were so fluffy and tender. Yum! I'll definitely make again. :) Thanks Cookgirl!

0 people found this helpful. Was it helpful to you? [Yes] [No]
VeggieCook98 November 19, 2011
Potatoes Oh' Brian