These potatoes looked very artistic . I mis-timed my dinner and they ended up cooking an extra 20 minutes, which made then browner looking. We actually liked that taste and will perhaps "overcook" next time too. Nice to have the flexibility. I also liked the tip in the blog to put chopsticks on either side to prevent cutting down too far. That worked really well.

I really enjoyed making these potatoes. They come out crispy throughout from the skin to the individual slices. A wonderful addition to any dinner table. Chopsticks either side is an awesome tip... I might try this with larger potatoes too.

I had a hard time getting spice and taste through the whole slice of potato. I used olive oil with salt, dill and pepper. I did have a problem getting the slices to keep from breaking apart because I wanted the whole slice to have more tast. Any suggestions beyond coming to chef school?

It will be difficult to get the seasoning in between the slices without breaking the potatoes. For more flavor, you can gently toss the potatoes with more herbs/spices or a vinaigrette once they are finished roasting.

Once you practice a few more time and hone up your knife skills this will become easier for you. That's what Rouxbe is here for, we focus on teaching skill and technique. Our focus is not on individual recipes. So much freedom is gained by learning these skills...and once you know these basics, you'll have the freedom to look at a recipe, understand the techniques that are being used and know how to add your own twists. Recipes merely become ideas for flavor combinations.

We can't stress skill and technique enough. There is plenty of good information in the lesson on How to Roast Vegetables, which will give you ideas on how to add more flavor to roasted vegetables once they are done. Happy learning & cooking! Cheers!

America's Test Kitchen suggests rinsing the sliced potatoes to remove excess starch before seasoning as this allows the slices to separate and accept more flavoring.

I cooked the potatoesa little longer than specified and they were absolutely delicious. I served them with Buttered Cabbage and Brown Sugar and Thyme Pork Chops, I made a pan sauce with the sucs from the pork, adding shallots, deglazing with a little white wine and stock, finishing with butter. I was a little concerned the whole meal would be too buttery, but it all came together beautifully.

Great work, Ann! You can always reduce the butter a bit and replace with olive oil if you'd prefer. They will still taste great.

I did this recipe yesterday and it was a hit!
Delicious and very beautiful. And fun! Everybody loved and talked about it for the whole meal. And there was pork chops on the table. It is a difficult thing to overshadow a pork chop!
It is amazing... how easy! The only thing it took much longer to get ready in my oven but it was not a problem.
I am very busy at work and I didn't have much time to follow the classes lately. But everybody has to eat, right? So, I am using every opportunity to practice the things I have already.
Success... thanks to you Rouxbe!