11 Reviews
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dcl71177 on 11.25.2011
These are amazing. Tried them on the grill once and they didn’t turn out so well. Definitely use the oven!
sabrinaf on 6.14.2011
This was so good. I replaced the Russet potatoes with Yukon Gold and I would cook them a lot longer than the recipe says because they were still hard but really good.
shoppin4sophia on 6.10.2011
Dear PW – Loved this recipe. Butter & Heavy Cream = big thighs, but I don’t care! I couldn’t get enough of these….
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Bob Foster on 1.26.2017
Great recipe!
mtcarrie on 7.30.2010
I have made a version of this in the past using potatos, onions, bell pepper, bacon and cheese….yum!
sassymssharon on 5.26.2010
OMG……this looks so good…all you gotta do is say potato and I’m hungry…..I will be trying these this holiday on my toughest critics….my kids….
flamegoddess65 on 4.12.2010
These are deeelish! This is another ‘non-precise’ recipe. You just add whatever spices you like! If the butter is too much for you, toss the potatoes in olive oil before you add the spices. To make is a bit more evenly distributed, I throw everything into a ziplock baggie (or tupperware with lid) and shake it all around, then pile on the foil sheet.
So. Good.
coco on 4.8.2010
Used half & half and yukon gold potatoes. Still turned out great. Nice change from my other potato stand bys.