Butter and Parm Squished Potatoes

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I agree with the others that this recipe doesn't take 10 minutes to cook and then go from there. It took more than 30 minutes and I never got the final result I was looking for. Hey, all recipes cannot be successful and this one wasn't for me. I'll try something else next time.

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This is a wonderful recipe that couldn't be easier. I was amazed at the amount of wonderful flavor this cooking method added to the potatoes. They actually gather something of a sweet, caramelized flavor. That flavor combined with the butter and parmiggiano reggiano blew me away! Thanks, Rachael!

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This recipe is a real winner. When I make it again I will use a larger pan. My pan was definitely too small. Because of the crowding the liquid took much longer to evaporate and I did not get the real crispy ends. The end result however was great.

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I gave 5 stars even though the cooking time was way more than 10 minutes, more like 15-20 before reducing the liquid. It took quite at least 10 minutes for the liquid to reduce. I didn't get quite the crispiness, but the end result was delicious. The broth gives the potatoes such a rich flavor. I served with BBQ pork ribs. I will definately make these again.

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It simply rocks. My kids, 8 , 10 and 12, ate their fill and wanted more. Now that is a first! Easy dish to make and satisfy the hungry crowd.

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I made these and served them with lamb chops and green beans. We ate dinner while watching a movie, and my husband said,"This movie is good, but these potatoes are GREAT!" I had watched Rachel make them on the morning show, and just loved the simplicity and knew the flavor would be outstanding. I followed it just as she did it, and I have nothing but praise. Kind of like mashed, but browning them and adding the parmesan cheese makes them fabulous! Thanks, Rachel from my husband and me!