This method of cooking potatoes is unlike anything you'll get by just roasting. The way the crusty, crunchy edges outside contrast with the rich and creamy inside is truly a magical thing. Requires a lot of effort but worth it for a special occasion.
This is a beautiful way to prepare potatoes. My family and I tried for the first time and we all loved it. The potatoes have a lovely texture at the end and the flavours really sink in to it. Thank you for sharing. - 31 Jan 2016
The first time i made i did exactly what the recipe said. The next time i used Rosemary (which i prefer) instead of thyme. Tonight I toned down the salt and used some garlic salt instead, Ohh it was soooo good. I defiantly recommend these - 16 Jul 2013 (Review from Allrecipes US | Canada)
Great potato, I do them sliced half inch thick, no oil. they cook quicker, and no oven needed. I start them off in butter medium heat careful not to burn the butter, once browned on the bottom I flip them over and ad chicken stock, very slowly, or it can flare up, finish cooking till the other side is browned. quick, easy , yum I been cooking these for 3 years now. - 08 Nov 2013 (Review from Allrecipes US | Canada)