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This needs more heat and more fat. At 375 degrees on my silicone baking mats, after 20 minutes of baking I'm left with limp dry potato pucks. And I have guests coming in 10 minutes.

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JackReynolds March 17, 2011

I tried this on Christmas day because I wanted something different to go with ham. I followed the recipe pretty closely, but the end result didn't really taste much different from regular baked potatoes (of course, they looked a lot different). I am not quite sure why so many reviewers raved about this recipe.

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JuneNY December 29, 2008

This is a wonderful recipe! I used Rosemary and Thyme and Canola oil instead of olive oil, and it turned out great. Thank you skarimom for posting this winner.

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LoveToBake67 December 28, 2008

These were wonderful!!!! I used the following dry herbs, herbes de provence, french thyme and garlic salt. I could have ate them all myself. At step 5 I did things a little different. I put the potatoes in a large bowl, poured some olive oil over them and mixed. Then I added the herbs and salt. Put them on the foil covered pan, smashed them add more of the herbs then topped them with about 2 teaspoons of parmesan. These would go very well with grilled steak when summer comes around. Made for *My 3 Chefs Fall 2008* game for my Theme: *Low Fat*

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Charlotte J November 29, 2008

We love these with Rosemary.

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shelly.torres November 11, 2008
Smashed Roasted Red Potatoes