We did the Chinese Chicken and Potatoes recipe like EttiKetti and IronGirders.
~ How long did it take you to cook the recipe?
Probably took about 5-8 mins to chop everything up, mix it with the hoisin sauce and put it on the tray into the oven. I also zapped the potatoes in the microwave for 5 mins to give them a head start as 30 mins didn't seem like long for cooking potato chunks in the oven. I tried to follow the recipe precisely rather than tweak it like I normally would when doing a recipe like this, in order to report back on the recipe more accurately.
~ Did you and your family enjoy the recipe?
Mixed reactions... DH was very impressed when it came out of the oven but disappointed by first bite. Even though I'd left it in for 10 mins longer than the recipe said, cooked it at gas mark 7 instead of 6 and given the potatoes a head start, lots of the potatoes weren't cooked properly to the point that I had to spit a couple out, they were just too raw.
Chicken was beginning to be on the dry side. Some of the peppers were cooked, others weren't. None had gone nice and roasty like they can do and I would normally aim for if oven cooking them. Splitting the baby sweetcorn in 2 made them much the smallest thing on the baking tray and they were all done well and beginning to burn.
Hoisin sauce amount was enough to make everything look brown but to not really taste of anything, would need more to make it actually taste chinese-y.
DS1 (fussy!) didn't like it - DS2 was asleep and had eaten at nursery so didn't try any of it.
The spring onions were really out of place and not needed, would have been nicer with some onions cooked in it.
I ended up serving it with green beans as it all looked so brown - needed the green for the freshness. It was also quite dry so they were needed for some moistness.
~ Will you be cooking it again?
I already do something similar to this using assorted veg and pork fillet that I'll continue to do. For a change I'll now add hoisin into the mix for the meat sometimes but not the veg, would use a lot more hoisin to keep the meat moist. I'd also consider putting a bit of foil over the meat for at least half the cooking time to help keep it moist. And I'll use chicken as well as pork.
~ Any other general comments about the recipe?
The recipe wasn't very detailed and just didn't work. sorry. It didn't say what sort of potatoes to use other than medium sized. It said to cut into small chunks which is fairly ambiguous - would have been better to have given a typical size example.
It said to mix the 2 tablespoons of sauce into everything on the baking tray - which would have been pretty difficult as it was very full and there wasn't enough sauce to spread easily. I did it in a pot which made it much easier and did the veg first, then the chicken. Having everything mixed into the same sauce would have made it all very same-y if you had been able to taste it - would have been better to concentrate more of the sauce on the chicken and then the potatoes but not to worry about the peppers and sweetcorn. Using a roasting tin would have been easier but I guess might have made the potatoes less likely to go all crunchy on the outside.
I also sprayed the baking tray with a little light olive oil so it didn't all stick - even so round the corners there was baked on hoisin sauce that took lots of elbow grease to get off and still isn't off properly. If the dish had the amount of sauce it needed and was baked for the right amount of time it would potentially ruin the baking sheet or at least be a nasty job for dh someone to tackle afterwards.
I used one big baking sheet - it just about spread out into a single layer but with everything close together. If the potatoes had been cut even smaller then they would have needed even more space and I would have been forced to use 2 large baking sheets. However if the potatoes had been much smaller then it wouldn't have been so good for dh to eat as they would have looked more like kiddie food than grown up food.
The picture supplied with the recipe showed the potatoes as thinly sliced (on a mandolin?) rather than in chunks. They may have cooked better like this (in which case why not say 'slice thinly' in the recipe?) but would have needed several ovens to spread across if they also needed to be cooked in a single layer.
DH is a real potato lover and ate a good third of the overall amount. he would have eaten more if the potatoes had been cooked properly. I don't think allowing one medium potato per person is really enough, especially if you have anybody with a good appetite and/or who is a real potato lover.
As already mentioned, the potatoes weren't cooked - even with extra zapping in the microwave beforehand (while the oven heated up and other stuff was being chopped). Starting potatoes in the microwave is great - economical way to get the cooking process started and shortened. Plus it acts like double cooking chips - makes them nice and fluffy on the inside ready to be cooked nice and crunchy on the outside.
If I were doing it again, I would:
*chop up the potatoes into bite size pieces and cook in in a vented covered pot in the microwave with just a tablespoon of water for about 7-10 mins until almost soft, while the oven was heating up and other veg and chicken were being prepared.
*drain the water out and add enough hoisin sauce to cover potato pieces reasonably well when all mixed together - maybe 4-6 tablespoons.
*spread the potato pieces across the lightly oiled baking tray(s) in a single layer. Sprinkle the red pepper pieces, halved (width not lengthways!) baby sweetcorn and chunked spring onions across the potatoes.
*pop the chicken into the now-empty potato pot and mix it with a good couple of tablespoons of hoisin sauce and add to the top of the baking tray(s) keeping everything as well spread out as possible.
*cook for half an hour at gas mark 6/7, checking half way through to turn everything over and give it a mix (will help to even out the browning of the potatoes and put the chicken to the bottom, thereby keeping it more moist)
*check everything is cooked before serving. Cook for a little longer if necessary. removing the chicken or covering it with bits of foil to prevent it overcooking and drying out.
*serve with green beans (and soy sauce?). (Or additional hoisin sauce if you have found one that can be eaten without needing cooking - it just needs something to give it a bit of moisture - )
Two more general questions -
~ Since taking part in this activity have you found anything surprising about potatoes that you were unaware of before?
Not yet... other that I can't quite believe it is possible to write such a long post about a single potato recipe, sorry! 
~ Any other general comments about potatoes?
I was wondering just how green potatoes have to be before they are bad to eat. I know they are toxic if they are really green - but a couple of the potatoes must have just had a bit of light on them and so had just a tinge of green that could almost have been my eyes or the light. I peeled off the bit of skin that had the hint of green and they were absolutely fine below but it did make me wonder at what point to you ignore the green? and does peeling or cutting the green bit out work or do the toxins go into the entire potato?