Great side dish. I think it's worth doing in a cast iron skillet to get a good browning of the potatoes. Will definitely make again.
ChrisVaughn Posted: 09/19/10
karen0920 Posted: 08/24/10
This recipe was excellent. I made it as printed in the magazine and it was a hit with my family. Served it with the spicy-honey glazed chicken thighs in the same issue, and dinner was quick and easy, and no special or exotic ingredients required. Will definitely be making this one again.
jelibeann Posted: 09/10/10
These were pretty good, but took longer than I felt was worth the final result. I would normally just roast potatoes for this type of recipe, which takes a while, but is more hands-off. I, unfortunately, did not have fresh herbs on hand, so I used dried. I will try it again in the future with fresh and see if that helps brighten the flavor.
jgrh52 Posted: 10/05/11
I don't have a cast iron skillet, so I did the potatoes in a frying pan. I got tired of standing and stirring while I was trying to fix the rest of dinner. I put the potatoes on a baking sheet and roasted them for awhile, then dumped them back in the frying pan and finished with the butter and herbs. It was a big hit at my house.
okimadoki Posted: 12/08/11
Followed the recipe and it was delicious. It was easy and I can't wait to make it again.