Mike E

Very good potatoes. I followed the recipe right up the the frying. At that point, I used the air fryer instead of frying in oil. They took about 20 minutes in the air fryer. I also cut back on the salt in the seasoning. I never used all of the seasoning when I tossed the potatoes. Next time I will probably increase the salt a little more (closer to the recipe) and make the total amount of seasoning less. The sauce was very good, and there was lots leftover. I never needed a mortar or food processor, I just mixed it up in a bowl about an hour before the meal.

Super easy dish! Very fast and tasty. I served it with Chef John’s patatas bravas and cranberry bean ragout.

I followed the recipe, but it did take quite a bit longer to soften the beans. It also required about 3 cups of chicken broth. I did cover the pot while simmering. The aroma was very nice and the taste matched. It’s nice to try something different. I served it with Chef John’s Patatas Bravas and Gambia’s Al Ajillo. Thanks Chef John.

Cost SavingsI had to sub the Marjoram and Sage and Thyme with 2 tsp of Herb de Provenance spice blend. Great mixture and a staple in my pantry.

One of the best pot roasts I’ve made. Followed the recipe with the exception of using a 3lb boneless blade pot roast. This was also the first time I had made the potatoes separately, I think that made a difference for the better. Thanks Chef John

I made a few changes out of necessity, subbed ancho and Chipotle powders for chili powder and chipotle Tabasco. Used 50/50 corn/flour tortillas. I’m making this review mostly for my own notes.As per other reviewers, I fried the tortillas, only used about 1/4C of broth and drained the can tomatoes first. This was a very tasty recipe my family enjoyed it. There was some extra sauce in the pan when we scooped out servings, but nothing to complain about.I have never had King Ranch Casserole before so I cannot compare it. I will probably make this one again.