Roasted Potatoes and Apples

Not sure what the others expected. This was a delicious sweet tart potato dish. I cooked it along with another item so it cooked longer at a lower temperature but I didn't change the recipe otherwise. I did use gala apples,pale yellow-skinned potatoes and brown mustard (instead of yellow). Went great with roast lamb and duck with orange sauce. The whole family loved it!

I thought the ingredients in this recipe looked interesting so I tried it even though it had low ratings. My husband and I really liked this recipe but it does have a sweet and sour flavor that's different from the norm.

I found this to be an interesting dish, however, I believe the key to making this taste good is the type of apple. If you want to make this, use a sweet and firm apple, like a Pacific Rose. Red or Golden delicious will turn to mush and Granny Smiths are too tart for a savory dish. To bring the potatoes and apples together, I also added onion and rather than using olive oil, I used peanut oil.

This was not very good. The recipe did not call for a certain kind of apples, so I used Granny Smith, which is what you usually use in baking. It was really sour, due to the apples and the cider vinegar. Will not make again.

I wanted something different, and this was it. unfortunately for my taste i thought it was bland. the apples got mushy befor the potatoes were completely done. It needs something..

I was looking for a new way to make roasted potatoes and thought this looked interesting. Unfortunately, I didn't like the taste at all. I have no suggestions on what I would change....

I made these with honeyed lamb, and my picky husband ate these more than anything else. LOL :) I used a firm apple type (a jonny mac hybrid) and cut the apple in larger pieces than the potatoes. The potatoes came out at just the right firmness and the apples were a little soft. I think next time I will add them later in the cooking time (maybe halfway through). Oh, I also did you the Dijon mustard instead of basic yellow mustard.

Strange flavor. In addition, if I hadn't caught how bland it was before taking it out of the oven, it would have been a waste. Had to add salt and brown sugar before serving. Not going to cook this again.

Tasted like a weird dessert

No one liked this at all. Apples and potatoes just don't go together but I gave it a whirl. Sorry.

Loved it!! My son said it was great because he loves the apple cider vinegar taste (which is why I chose to make it). I added carrots & prebaked pork chops...yummy!! My son liked the granny smith apple (I chose for the colour) but personally I would definitely choose a sweeter apple. I had left over potatoes (only the potatoes) so the next day I added a few more boiled potatoes,green onion, celery, shredded carrots and mayo to make a potatoe salad....Delicious!!!

This goes just perfectly with Chicken Tikka Marsala...nice change from rice or quinoa. Thanks for the idea. Aunt Beana

The combination of ingredients reads like a child's science experiment and is devoid of any complementary flavors. I not only wasted the ingredients, but the sheet of paper printing out this recipe as well.

This was only moderately interesting.

My husband and I liked this a lot. I increased the cooking time by about 10 minutes as the potatoes needed a bit more time. I would make this again :)

My family enjoyed this because it’s a little different. Like a sweet and sour sauce. I did use brown mustard instead of yellow. And I used a 8x8 pan which made the texture a little soft. Next time I will spread out so it’s one layer and all the apples get toasted.