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What a wonderful change of pace from the usual baked potatoes. I used thyme and sage for the fresh herbs and then seasoned the potatoes with Fleur de Sel and fresh ground pepper. I really enjoyed the flavors of the fresh herbs with the potatoes. I had these as a side dish to Weinerschnitzel (#305341). Made for ZWT4 Family Picks.
Mmm this is lovely! I took a bite and it was soft and tasty, I could taste the salt and the herbs in it. I hastened the cooking time by microwaving the potatoes for 5 mins before halving it, and rubbing oil on it and topping it with the herbs (love the thyme!). So basically, all I had to do was wait for 20-25 mins for it to be browned in the oven. Had this with Potato Squashers, chicken in Greek Marinade, Chicken in Balsamic Barbecue Sauce and Cucumber-Zucchini Salad. Yummy! Thanks! Made for WZT4.
This was a lovely, elegant side dish. I used just fresh rosemary with sea salt and cracked pepper this time around, but I will definitely experiment with different herbs depending on what I have and what I'm serving this with. Thanks for an easy and beautiful dish!
I wish I could give these a million stars. Not only did they taste great, they looked beautiful DH and DS came inseparately and said they looked like something served in a fancy restaurant. I used sprigs of fresh picked rosemary and chives from the herb garden. Wonderful flavor and they looked stunningon the plate. I'll make these again and again. made for ZWT 4
Amazingly simple, but the flavour will blow you out of your mind!! I like this a LOT.
These were lovely - we both enjoyed them. I used sprigs of Lemon and Winter Thyme from my garden and Fleur de sel from the Ile de Re.....perfect! Made for ZWT3.
These were yummy and looked great too. I used fresh basil and coriander. I might try putting the herbs on closer to the end of cooking time next time for a more distinct "fresh herb" flavour, as they had completely dried out by the end of the cooking time. However, that just gave them a more intense flavour, so is not a problem with the recipe in any way. Thanks for posting Kate, loved them!