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Yummy is the word, This dish was so good, I did not see the need to offer catsup, vinegar, or any other sauce to dress it up. They were perfect.

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Miss Fannie April 14, 2013

*Made for Australia/NZ Swap #72* My new GO-TO recipe for roasted potatoes ! I usually cut them up, add S&P and maybe Italian seasoning, pour "some olive oil, all in a bowl, and roast for 50-60 min. THIS has some REAL flavor ! Loved how the coating disperses in the baggie but generously coats the potato pieces. I used regular sized red 'taters, UNpeeled, (for color and nutrition) and baked for 50 min. in 400*F oven. Thanks for posting, Jubes-- we have enough for leftovers !!

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NurseJaney January 13, 2013

**Jubes**, these potatoes are wonderful... however; I must admit I must admit that I had to make a substitution. I asked DH to pick up a bag of potatoes while at the store but he didn't purchase a single thing on the shopping list except for cheese. So, I had to use sweet potatoes in place of russets. I kept the spices the same though... we all loved the flavor combination! My son who usually complains if his sweet potato isn't swimming in butter, cinnamon and at least a Tbs. of brown sugar actually went back for seconds! I can't wait to make this again- both as written and with sweet potatoes. Made and reviewed for the 71st AUS/NZ Recipe Swap.

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Chef Buggsy Mate December 03, 2012
Yummy Baked Taters or Wedges