I liked this recipe for its use of broth instead of olive oil, and for its low points. I used red potatoes and cut them into chunks so they'd take a shorter time cooking and be crispier. The broth did burn but it scraped right up when I stirred the potatoes. It didn't even stick to my pan (but I do have a new roasting pan so that may have helped). Flavor was very good. I used dried rosemary seasoning and sprayed the potatoes with olive oil spray as well for flavor. Yum!