Excellent method of preparing potatoes - browned on the outside and creamy inside. And so tasty! Thanks for posting this, Sue!
these were very good. To give them more flavor I added some garlic and onion powder, and fresh rosemary while they were baking. I loved the how combining the methods of cooking the potatoes was detected in the finished product.
I am not a big potato fan but make them for guests. These were so good, however, that even I loved them! The combination boil/bake makes the texture just lovely, and the spices were just perfect. Next time I might use a bit less oil. I will definitely make these again!
I never do well with roasted potatoes, but these turned out nicely. Unfortunately, my family doesn't care for roasted potatoes at all. Oh well! I baked these maybe 10 minutes longer and I think it was a good choice.
Good, but a little bland. I ended up putting ketchup on these. Maybe will add rosemary or something next time.
These were good, but we didn't love them. Maybe the texture was too creamy for roasted potatoes. I ended up mashing mine on my plate. They were pretty good as a garlic, mashed potato.
Deliciously flavorful! I didn't add parsley (personal preference) and didn't need it. I used half the salt the recipe called for and I think it may have even been too much. Increase the healthy-factor by taking away the salt all together.
I made these to accompany chicken fried steak and they were a hit with the whole family....including a finicky 11 yr old! Easy to make and a nice change of pace from plain ole potatoes. Thanks for posting!
These potatoes turned out really well. They were very pretty cut in half, skin side up on a large platter. I added some basil and rosemary too. I think they need a bit more salt than called for, but overall very good.