Skillet-Browned Potatoes

From: Mom2Madisyn

On Jan 1, 2009

My family really liked this recipe. Crispy on the outside and soft on the inside. I will say that I reduced the salt content. I did NOT add seasoned salt and only added 1 tbsp of garlic salt. I substituted garlic powder for the other tbsp. Even then, they were still a little salty. I used red potatoes for this tonight, but think I will use russet potatoes next time as they have quite a higher lever of starch in them and would need the higher lever of salt for seasoning.

From: bullwinkle

On Jul 20, 2006

These potatoes were very flavorful. I cut the spices from 2 tablespoons to 1 teaspoon each because I thought the 2 tablespoons would be to much for us. The 1 teaspoon worked out great for us. Thanks Jessica K. Bullwinkle.

From: diest

On Feb 24, 2007

I'm sorry but this was wayyy too salty for us. I did not go with the 2 TBS, but I used 1TB and it was still to much. I also thought that the italian spices clased with the other flavors. I only used a teaspoon and a half. Mushy potatoes also. I might try this again, by using teaspoons and adjusting to taste and omitting the italian seasoning and the blanch time or omit blanching the potatoes.

From: LEEZAH4

On Jul 23, 2006

Even though I read all the reviews I was too hesistant to add the amt. of spices as listed, so I reduced them to 1 TBSP, and they were still incredibly salty. I cut the potatoes in 1/2" thick rounds, and didn't boil for the length that was listed at 8 minutes they were getting too soft. Will make these again, but cut back the spices to 2 TSPS., I'm thinking that it was a typo.