Herb Roasted Potatoes
Show: Secrets of a Restaurant Chef
Episode: The Secret to Pollo Al Matone
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Total Reviews: 17
Showing 11-17 of 17
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By jjjackson1_11308745
Portsmouth, VA
on February 15, 2010
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I used the variety potatos; red, yellow, purple. Chipolte honey mustard drizzle and roasted with using the recipe as stated. Perfect! Very easy, yet elegant.
By cherylbarn
Albany, NY
on February 13, 2010
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Does anyone have a tip for using this recipe for 4-6 people? Not sure about the logistics.
By jjandtoni_12043997
Kotzebue, 40
on November 21, 2009
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These potatoes are off the chain! It's a regular and real easy to make in mass for church or work!
By sewing_7215299
Brookfield, WI
on October 24, 2009
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They were very tasty and VERY easy. It's a perfect side dish to any roast or baked chicken. We will totally be making this again! Thanks Anne!!
By julisa10_9180554
Temecula, CA
on July 30, 2009
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My family loved this recipe. I made it for the first time so I made it according to directions. I happen to have sage growing. Anne is my new favorite-I always learn something.
By Chef #1389977
Clinton Twp., MI
on July 26, 2009
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I have made these many times, the red pepper flakes add a nice little kick. I have sage growing now but would substitue rosemary or another woody herb if sage wasn't available.
By Joyce Sullivan
Ft Lauderdale FL
on June 06, 2009
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I make roasted potatoes all the time and the only thing I did different with this receipe was to add some fresh basil,rosemary and thyme (cause I had them in frig I substituted the red pepper flakes with spicy smoked paprika which not only did alot for the flavor but addd a beautiful color..I also added some chopped red onion..My family loves this dish and I think yours will to