The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jun. 15, 2009
These are the potatoes I make when I'm cooking up a fancy dinner. Very quick and easy with a wonderful flavor.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jun. 1, 2009
Very good,easy to make.Have made it several times to adjust to taste of my family.Garlic and Parm cheese are great additions,have even made it with white potatoes.Goes with anything.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: May 27, 2009
Super-easy and delicious. I added a few pinches of garlic salt to round out the rosemary flavor, and I imagine that fresh minced garlic would also make a tasty addition to this recipe. It's also versatile; goes grest with chicken or steak.
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Cooking Level: Intermediate

Home Town: Dunedin, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: May 18, 2009
Delicious! Definitely needs to cook for longer than 30 minutes though, I cooked for 30 minutes covered and then about 15 minutes uncovered.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: May 12, 2009
I eyeballed the measurements in this simple recipe, went heavy on the rosemary and light on the fat and this turned out excellent. I cut the potatoes into bite sized pieces and this took about 45 minutes to bake, even after turning up the heat. I pulled it out of the oven every 10 minutes to distribute the oil and rosemary, this must have increased the baking time. I also turned the oven to about 475 for the last 10 minutes to get the nice golden brown potato my family loves. This turned out great! Thanks!!
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Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 14, 2009
Delicious! I cut the recipe in half and used half a package of small red potatoes cut into wedges. I used olive oil instead of veg. oil and 1 tsp. of dried rosemary. I sprayed the bottom of an 8x8 pan with Pam and baked these uncovered at 425 for 35 minutes turning once during cooking. They had a great flavor.
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 13, 2009
I made these potatoes to go alongside my lamb chops. They tasted very nice, although I did have to cook them for about 10 minutes longer. I would make these again.
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Cooking Level: Intermediate

Home Town: Troy, Ohio, USA
Living In: Keene, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 17, 2009
Great recipe! I tweaked it a little. I added some garlic powder and parmesan cheese. And I threw every thing in a freezer bag for easy coating (as another member suggested). I microwaved the potatoes a bit (5 mins) before I baked them and still found that the bigger pieces weren't ready. I ate the smaller pieces and let the bigger ones bake for leftovers. I will definitely try this recipe again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
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Reviewed: Jan. 30, 2009
I asked my boyfriend to make dinner for me while I was at school. He made these potatoes along with the Garlic Chicken recipe. He pan fried them first for a bit, then threw them right on top of two pieces of chicken in a 5x9 Pyrex loaf pan and popped it in the oven uncovered. It was a great dinner :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Dec. 14, 2008
Easy and delicious. Goes with everything
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Dec. 4, 2008
Yummy side dish!
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Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Nov. 30, 2008
Very, very good! I lined my pan with foil for an easy clean-up!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Nov. 11, 2008
We didn't care for the recipe. It took over an hour to cook too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Nov. 8, 2008
Delicious, I've also incorporated parsley and thyme and they were a hit with my family.
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Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Sep. 25, 2008
Did take a lot longer to cook than it said, about an hour and could probably use 15 more minutes to have all the potatoes tender, but was pressed for time. I used a combination of olive oil and butter. Amazing vegetarian dish!
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Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA
Living In: Aurora, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jul. 11, 2008
These are so yum! I used fresh rosemary from the garden, added some fresh chives and a bit of galic salt. I'll be making these over and over again.
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aly
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Jun. 20, 2008
The potatoes were okay, but tasted really oily, like they had been fried. I probably will use olive oil next time.
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Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: May 21, 2008
These were really great! It took about 45 min. to cook uncovered, but they came out well. I mixed fresh rosemary, a bit of thyme, a 1/4 tsp os salt and a bit of pepper in a bowl. I used olive oil only, and mixed in 4 cloves of minced garlic with the oil. I sprinkled the spices on the potatoes, but not enough got on, so I just mixed it all in the pan. I stirred them half way as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: May 20, 2008
My boyfriend "doesn't like potatoes" but he LOVES these! Yum
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: May 13, 2008
This recipe is excellent. I've tried making it up on my own but didn't know how long to cook it for. This recipe actually takes closer to 45 minutes. I cover it with foil until the last 15 minutes, and then add grated parmesan in the last 5 minutes for a yummy crunchy crust that's also beautiful. A fun twist is to add whole cloves of garlic to the potatoes before cooking. They impart a yummy mild flavor while roasting right alongside the potatoes. I also like to add a little thyme and sage. Mmmmm.
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Cooking Level: Expert

Living In: Bloomington, Indiana, USA

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