Spicy Red Roasted Potatoes

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Total Reviews: 14

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  • on April 24, 2012

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    I am not sure what I must have done wrong but these were over the top off the hook salty. I did use a thicker salt so not sure if that had any effect or not in the end result. I was not happy with the huge amounts of cilantro and parsley. I will say though that the flavor was really good, if I were to put about a 1/3 less of each of the mentioned items I would probably have liked this a lot so it is worth a do-over.

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  • on March 07, 2012

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    Off the hook good! The flavor is amazing! Wow!!! Will only make red skin potatoes this way from now on!!

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  • on November 18, 2011

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    Amazing!! forgot about the rest of my meal and only had this for dinner!!!! Way to go Big Daddy!!!

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  • on November 09, 2011

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    SUPER tasty & easy!! Vinegar & Cilantro sounded weird, but I went ahead with it anyways and man was I surprised! Using your best heavy non-stick sheet pan is essential if you want the potatoes to come out nice and crispy gold on the sides and don't skip heating the pan in the oven before you put them in.
    The vinegar really gives em kick at the end, so let them soak it up a few minutes before serving. We leave the charred pieces of garlic on the potatoes & also mix up ketchup with sweet bbq sauce for dipping - recipe has become a family fav!

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  • on July 03, 2011

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    OMG! Aaron you did it again. Yes, please give Aaron a better time slot. I've made the Spicy Red Roasted Potatoes several times and continue to get request to make it again. Don't stop what your doing.

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  • on March 26, 2011

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    You out did yourself once again. We kept going back for more couldn't stop!

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  • on March 25, 2011

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    i am looking for the garlic bread recp. for the chickin 3-way episode b10513

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  • on March 24, 2011

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    Outstanding Aaron, Another Home Run!!! I did add the red pepper flakes & it just added to the great taste already, but I my family loves spice. Keep up the great work Aaron:-

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  • on March 24, 2011

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    I didn't have the herbs...but these potatoes were still great! Wonderful and simple recipe!

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  • on March 24, 2011

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    I made these potatoes last night and they were so good! I used Yukon golds cut up in 1" cubes, and I first boiled the potatoes for 3 minutes before roasting in the oven. My husband who doesn't eat potatoes ate these!
    Thanks Big Daddy!!

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