Yummy potatoes that can help to fill out a meal for a table full of hungry teenagers. Potatoes can be cooked until just done or cooked to a crunchy skin. Great either way.
Excellent! I would have never thought of adding the garlic. We will make these again thank you! Read More
Helpful
(10)
Most helpful critical review
Anonymous
Rating: 2 stars
12/28/2018
Nothing here worth repeating. Cook time was 20 minutes longer than the recipe indicates messing up timing. The added ingredients added no flavor of notice to me and my guests. Read More
Very nice change from the usual roasted potatoes! I would suggest melting the exact amount of coconut oil but adding it to the potatoes a little at a time because I did think there was maybe just a little too much there (hubby didn't). I also would go a little short on the salt for the same reason (hubby didn't think so). I did a small batch of these because it is just the two of us. I ran out of the one kind of onion so I used a combo of sweet and red onion and shallots. I think I preferred the shallots actually. And I'm not sure why pepper wasn't used but that's easily rectified. I'm giving this the whole 5 star rating in spite of what I've written because I know that these will be made a number of times in this kitchen! Thanks so much Joni! Read More
Not sure why the recipe called for only 8 potatoes; fingerlings aren't large so use your best guesstimate. I used about 10-14 and kept all the other ingredient measurements as written. I sliced my fingerlings on a mandolin slicer to make them more even. Instead of using fresh garlic I sprinkled in garlic powder. After pouring everything into a baking dish I topped with a shredded Italian cheese blend and bread crumbs. Cooked at the indicated temp for 45 min and the potatoes were cooked but not mushy. Very good recipe. Will make again. Read More
I made this recipe for the second time tonight. All three of my picky eaters who rarely agree on anything asked for seconds. I love this recipe! I only wish I could the potatoes to come out a bit more crisp. Read More
These are wonderful with the coconut oil adds a whole new dimension on oven roasted potatoes. I also had some fresh parsley to use so I chopped some up and tossed around. Read More
Too salty too garlicky after 45 minutes still not quite done. Read More
Anonymous
Rating: 2 stars
12/28/2018
Nothing here worth repeating. Cook time was 20 minutes longer than the recipe indicates messing up timing. The added ingredients added no flavor of notice to me and my guests. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very nice change from the usual roasted potatoes! I would suggest melting the exact amount of coconut oil but adding it to the potatoes a little at a time because I did think there was maybe just a little too much there (hubby didn't). I also would go a little short on the salt for the same reason (hubby didn't think so). I did a small batch of these because it is just the two of us. I ran out of the one kind of onion so I used a combo of sweet and red onion and shallots. I think I preferred the shallots actually. And I'm not sure why pepper wasn't used but that's easily rectified. I'm giving this the whole 5 star rating in spite of what I've written because I know that these will be made a number of times in this kitchen! Thanks so much Joni!
Not sure why the recipe called for only 8 potatoes; fingerlings aren't large so use your best guesstimate. I used about 10-14 and kept all the other ingredient measurements as written. I sliced my fingerlings on a mandolin slicer to make them more even. Instead of using fresh garlic I sprinkled in garlic powder. After pouring everything into a baking dish I topped with a shredded Italian cheese blend and bread crumbs. Cooked at the indicated temp for 45 min and the potatoes were cooked but not mushy. Very good recipe. Will make again.
I made this recipe for the second time tonight. All three of my picky eaters who rarely agree on anything asked for seconds. I love this recipe! I only wish I could the potatoes to come out a bit more crisp.
These are wonderful with the coconut oil adds a whole new dimension on oven roasted potatoes. I also had some fresh parsley to use so I chopped some up and tossed around.
Too salty too garlicky after 45 minutes still not quite done.
Anonymous
Rating: 2 stars
12/28/2018
Nothing here worth repeating. Cook time was 20 minutes longer than the recipe indicates messing up timing. The added ingredients added no flavor of notice to me and my guests.
