I've made these twice now and love this. The first time I used rosemary and the second I used parsley. I also decided to microplane, or grate garlic, and whisk that with the olive oil. I grated the cheese separately and then combined them in one bowl with salt & pepper with the potatoes. That is the way to go with this recipe! If you use rosemary, toss the potatoes at the beginning with it. If you are using a more delicate herb, add the herb much later in the cooking process.
Yum! I think I may have made these a long time ago, but since I didn't add a photo or review, perhaps I'm making that up. However, this is incredibly easy and very tasty. The potatoes stick a bit, even with the olive oil and the foil, but are relatively easy to get off the foil--except for stirring halfway through. All that being said, though, they turn out very flavorful and crispy. I love both, and the ease of cooking them.
Very tasty and super easy. I boiled the potatoes for about 10 minutes before baking them to accelerate cooking time. Baked them for about 20 mins or unti golden.
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