Olive and Garlic Soft Cheese Spread with Whole-Grain Baguette

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I served this as an appetizer for Christmas. I really enjoyed it, but nobody else seemed to care for it. Perhaps it's an aquired taste.

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I was so disappointed with this dip. I made it for Christmas Eve day to get us through from lunch to dinner. The olive taste is way too strong and it has barely been eaten. I'm not sure what I'd suggest to make it better. Would suggest using another recipe altogether.

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I'm no novice cook. I've been cooking for over 50 years.

I followed the recipe to the letter and I must say, it tastes rather flat & the Ricotta cheese is lumpy and grainy tasting. Maybe it's an "aquired" taste. I do think if I'd used all cream cheese and no Ricotta, it would have tasted better.

I couldn't find the whole-grain bread at my local shops nor the Parmesan pita crisps or hazelnuts. I could only find Cibatta bread & chose walnuts in place of the hazelnuts.

Fingers crossed at least one or some of my party guests will like this dip. Or else I will be very embarrassed.

I do plan to make the potatoes. What could go wrong with the taste of those?

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Well, after watching the program, and make it few times -- the potatoes is so good that I have to print out the recipe to keep.....and guess what, I print out the recipe from the "Review" instead of the original recipe!!!(Thanks for Nina,Billie, and others to write the details down!I wish this recipe could be rewrite to make the potatoes shine and easy to find!!

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We loved theese potatoes, will be making them for Christmas.

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My rating is for the finished product (not the recipe as entered on the website. As others have said, these are two completely separate dishes.

I made the the potatoes last weekend, and they were delicious!

The recipe is a bit inaccurate. You don't necessarily need 3 cups of stock. You need enough to cover the potatoes 1/2 way (not completely. How much that is depends on your pan and the size of your potatoes.

Per the episode, you cook the potatoes until they're *almost* tender (not until the stock has evaporated. Then, remove the lid and let the stock evaporate.

At that point, gently press down on each potato (flatening it a bit but not mashing. I used the bottom of a glass. I think Rachael used the bottom of the EVOO bottle.

Continue cooking the potatoes, uncovered. When they're lightly browned on the bottom, gently turn them. Cook a few more minutes, until they're nicely browned on both sides.

One of the reasons I like this recipe is that it's really simple to adjust the quantity. I used fingerling potatoes and they turned out fantastic!

I'm planning to serve this recipe with a standing rib roast on Christmas Eve.

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I made this recipe (without the nuts
and it was very good. excellent as a
spread or dip for vegtables, sliced and
toasted Italian bread or even crackers.
So simple even a Caveman could do it. I made it at Thanksgiving and everyone
really liked it. Will definatly make it
again.

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If I had not seen this potato recipe prepared, there is no way I could make it from the recipe shown here. These two recipes should not be combined. Read the other reviews to get an idea of how to cook the potatos before trying but this is definitely a KEEPER. My only recommendation is to NOT add any salt to the potatoes and to used low sodium chicken broth just part way up the potatoes. I had to pour off the broth as the potatoes were done and also added a little extra butter to brown both sides. Try and use the same size of yukons - smallish.

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I made the dip per the recipe, and I used 1 large clove of fresh garlic and low-fat ricotta. The dip was good but way too garlicky for my taste. If I ever made it again, I would use whole milk ricotta (the low fat wasn't creamy enough and garlic powder for an equivalent of 1/2 clove of garlic. Salt isn't needed since the olives are salty.

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I'm not a Rachael Ray fan - her tastes run to the spicy/hot, tangy/tart, vinagery side while mine run subtle/mild, creamy, sweet side. Anyway, I only saw part of the program where she fixed these potatoes, but they looked so good I had to try. Since I didn't see her whole presentation, I had to improvise - I did COVER my potatoes with broth (as the recipe states, but it takes forever for that much liquid to evaporte - next time I'll only use half the amount of liquid. I did add extra butter to my skillet after the broth evaporated to help with the browning. I also used a mixture of Yukon Gold and red skinned golden potatoes... the Yukons browned up so much prettier and I thought they tasted better. The size of the potatoe makes a difference also, the smaller the better. The smaller potatoes cook quicker and allow for more surface area to brown after being 'smashed'. The larger potatoes had a tendency to break apart when 'smashed'. I guess this is a 'fool-proof' recipe... I did it and it turned out great!! I'll be doing these potatoes again.