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"I have made this recipe several times over the years. It is always a huge hit at potlucks and holiday gatherings. Russets and Yukon Golds do fine in this recipe also. This is one of my go-to recipes!"
May 29, 2011 on Food.com
"I used an oiled perforated pan and the crust was just fabulous. I will definitely make this again, and I bet it's even better if the dough ages a bit in the frig."
Mar 31, 2010 on Food.com