These roasted potatoes are simply amazing; crispy on the outside and melting on the inside, this quick and easy side dish will not disappoint you!
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.
Read MoreI 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)!
Read MoreI 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.
Delicious and so, so easy !Just out of the oven... we left skins on and enjoyed these very much !
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!
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.
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.
One of the best! This one of the DW's favorite dishes ! In our semi- regular rotation.
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
Totally missed the 1” cut instructions, so they were a little overcooked, but the flavor was so good I will definitely try these again! Little less time, perhaps.
These potatoes are delicious. However, they are very messy to make. Baking at 500F with all that butter creates a LOT of smoke. And the pan afterwards was pretty gnarly. Amazingly, the potatoes didn't burn!
These were wonderful and everyone loved them. It was a nice added little kick with the chives.
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!
Used russets in lieu of Yukon golds, but otherwise changed nothing. These are scrumptious! Not a lot of effort for a very rewarding side dish. Kudos to the recipe author.
These potatoes were crunchy on the outside and creamy on the inside. The major flaw with this recipe is that it should call for clarified butter (or Ghee), not just melted butter. Butter has a smoke point of around 300 degree, thus all the complaints about smoking ovens, while clarified butter smokes at around 450 degrees. So, I preheated the oven to 500 degrees and reduced it to 450 (using clarified butter) when I put the potatoes in the oven. This seemed to fix the problem. You do need to cook them about 5 minutes longer on each side (20 minutes total each side). There are many techniques on line in how to make clarified butter. It is worth the extra time.
