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8 servings, 1/2 cup each
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Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
Store in a cool, dry, well-ventilated place. Protect potatoes from moisture and light since both can cause the potatoes to turn green. Never refrigerate potatoes because cold changes the starch to sugar and affects the taste. Scrub potatoes just before using.
This easy-to-make side dish gives potatoes a whole new flavor. As a bonus, the potatoes are a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
So I followed direction exactly. However, the taste was bland. Next time I added 1/4 teaspoon garlic powder and 1/2 teaspoon pepper. Perfect at 45 minutes at 400 degrees.
We prefer these to french fries!
The potatoes seemed pretty bland - though I tend to like a lot of seasoning on my food. I tossed some fresh parmesan/romano cheese on during the last few minutes of baking. Maybe next time I will add some more seasoning to the mix to spice it up a bit.