Mixed Roasted Potatoes With Herb Butter

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yummy. Really enjoyed it with roasted leg of lamb for Easter. I wasn't sure about boiling the potatoes first but it worked out great. I think the key is too make sure the potatoes are completely dry before you roast them. I used less russet and more red potatoes. Surprisingly the sweet potatoes came out the best. My family usually does not like sweet potatoes but ate these right up. Herb butter was awesome. We also used it on the bread! I used olive oil instead of canola.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved this recipe. Will be making this again. My family loved the herb butter with the mixed potatoes. It is important to let the potatoes dry before roasting if you want that extra crunch.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Quite possibly my favorite Sandra Lee recipe - - and I love many of hers!

The only thing I do differently is microwave the potatoes (8-10 minutes for the first step rather than boiling them. I've tried both ways and prefer the microwave - - it seems to make them a little less mooshy in the end.

And for a perfect one-dish dinner - - lightly brush bone-in, skin-on chicken breasts with olive oil, add a little salt and pepper, and place on top of the potatoes with a roughly-chopped onion mixed in. Roast as directed in Sandra's original recipe. The chicken juices get all down through the potatoes and onions. Soooo good!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

wonderful my family loved it !!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My family loved these and they taste so good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is FABULOUS!! Super easy and loaded with flavor! I like to substitute the russet potato for gold potatoes. Have received lots of compliments on this crowd pleaser!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this recipe SO MANY times!! It's easy, looks fancy, and there is a flavor to please everyone at the table! To keep the shopping simple, I buy a bag of mixed potatoes and a sweet potato separately, so the mix is VERY colorful and the flavors are fantastic!
MY TIP: Add the sweet potato last to the boiling water, as it will cook faster than the other potatoes. Salted butter works too. Freshly chopped sage is a wonderful addition/substitution to this dish (as I tend to cook with whatever I have on-hand. Looks great at ANY holiday table, or regular family dinner night. Also, left-overs microwave nicely.
THANK YOU Sandra for this awesome recipe... I LOVE IT!