I used baby Yukon Gold potatoes and cut them in thirds. I cooked them on 500* but I did 10 minute intervals. They were looking amazing and I was excited to eat them until the last part where I added the broth. Maybe I added too much for the potatoes that had but they didn't come out crispy. They tasted really, really good but they were not crispy.
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I made the " Roasting Melting Potatoes" last night for dinner. They didn't turn out like I thought they would. First of all I think the temperature of 500 degrees is too high (or maybe it's my oven?) but they turned out way too crisp and mostly burnt. I did the 15 minute intervals too. I added the low sodium vegetable stock at the end and I think with the whole teaspoon of salt in the beginning even the low sodium stock was too much. They were very salty. I ate the ones that weren't burnt and threw the rest away. I probably won't be making these again (which looked so good in the picture)!
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I made the " Roasting Melting Potatoes" last night for dinner. They didn't turn out like I thought they would. First of all I think the temperature of 500 degrees is too high (or maybe it's my oven?) but they turned out way too crisp and mostly burnt. I did the 15 minute intervals too. I added the low sodium vegetable stock at the end and I think with the whole teaspoon of salt in the beginning even the low sodium stock was too much. They were very salty. I ate the ones that weren't burnt and threw the rest away. I probably won't be making these again (which looked so good in the picture)!
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I used baby Yukon Gold potatoes and cut them in thirds. I cooked them on 500* but I did 10 minute intervals. They were looking amazing and I was excited to eat them until the last part where I added the broth. Maybe I added too much for the potatoes that had but they didn't come out crispy. They tasted really, really good but they were not crispy.
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These were good potatoes and I will probably make them again. I left the salt out because we are on low salt diet. They were crispy. My oven kept setting off the smoke alarm because of the high heat.
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I made these for my fried potato loving husband and they were a hit! I have made them many times since and vary the spices every time. One of our faves is garlic powder and cumin seed yum! Cajun spices are great too!
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They were okay. I didn't feel they were soft on the inside though and am only giving it three stars because they tasted good thought they were hard though and followed recipe exactly even broke out a ruler to measure 1 inch think rounds.
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These are really quite good! But I did find that the cook time was off for me. They took about 10 minutes longer than the listed cook time (and I even cut them into only 3/4" slices). Not sure if that's an issue with my oven or not. I also added a sprinkling of fresh parsley just before serving. Thanks for the recipe!
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UN-BE-LIEVABLE!! These are my go-to absolute showstopper potatoes! I add a little parsley and oregano and garlic to the melted butter. But these potatoes are AMAZING. This is my permanent favorite
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*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.
I made the " Roasting Melting Potatoes" last night for dinner. They didn't turn out like I thought they would. First of all I think the temperature of 500 degrees is too high (or maybe it's my oven?) but they turned out way too crisp and mostly burnt. I did the 15 minute intervals too. I added the low sodium vegetable stock at the end and I think with the whole teaspoon of salt in the beginning even the low sodium stock was too much. They were very salty. I ate the ones that weren't burnt and threw the rest away. I probably won't be making these again (which looked so good in the picture)!
I used baby Yukon Gold potatoes and cut them in thirds. I cooked them on 500* but I did 10 minute intervals. They were looking amazing and I was excited to eat them until the last part where I added the broth. Maybe I added too much for the potatoes that had but they didn't come out crispy. They tasted really, really good but they were not crispy.
These were good potatoes and I will probably make them again. I left the salt out because we are on low salt diet. They were crispy. My oven kept setting off the smoke alarm because of the high heat.
I made these for my fried potato loving husband and they were a hit! I have made them many times since and vary the spices every time. One of our faves is garlic powder and cumin seed yum! Cajun spices are great too!
They were okay. I didn't feel they were soft on the inside though and am only giving it three stars because they tasted good thought they were hard though and followed recipe exactly even broke out a ruler to measure 1 inch think rounds.
These are really quite good! But I did find that the cook time was off for me. They took about 10 minutes longer than the listed cook time (and I even cut them into only 3/4" slices). Not sure if that's an issue with my oven or not. I also added a sprinkling of fresh parsley just before serving. Thanks for the recipe!
UN-BE-LIEVABLE!! These are my go-to absolute showstopper potatoes! I add a little parsley and oregano and garlic to the melted butter. But these potatoes are AMAZING. This is my permanent favorite
