Fabienne Riesen

Very yummy. Next time I will get more oil inside the slices as it was a little uneven in spots which affected the crispness. Very easy to make and looks great on the plate.

These were an excellent accompaniment to a roast sirloin steak. I used 3 cloves of garlic instead of one and added a tsp of dried rosemary to the marinade as well. I didnt have a reusable bag to shake the potatoes in marinade so just used an ordinary mixing bowl. Finally I added a little olive oil to the bowl once I put the potatoes in the grill and used it to mix the remaining marinade that was on the side of the bowl so as to baste the potatoes 30 minutes into grilling.They were absolutely delicious, soft on the inside and nice and crispy on the outside. The family loved them.

These were very good, though a lot of work. I increased the amount of marinade. And, I sprayed them with olive oil before the second round of baking. My guests thought they were delicious!

I only made minor changes. I swapped rosemary for oregano because I like it better, and improvised celery seed and kosher salt for the celery salt I didn’t have. Otherwise I made it exactly as is. Super crispy and flavorful. I have finally found a good use for Yukon gold potatoes, which aren’t normally my favorite, but are essential here. Russets would dry out too much. My husband who can take or leave potatoes loved them. One note, I made them in my convection oven. If you use a convection oven or air fryer you will probably want to cut the time back to a total of 40 minutes instead of 60.

I also used a misto, and taco seasoning instead on the second go. For the negative reviews, I don't think the cooked them long enough. I've used yukon and russet and they both came out delish! I even grilled them, and used a toaster oven another time. Works great!