Reviewed: Oct. 20, 2009

Simple and delicious!

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moonchyldcrab82

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 14, 2009

These are my husbands favorite potatoes.

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happynewwife

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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Reviewed: Oct. 6, 2009

Have also made these on the grill. I like to coat the potatoes with some bacon grease instead of the oil and butter...a little fattier alteration, but so fab! I love rosemary with potatoes...you can't go wrong.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Oct. 2, 2009

Using a mix of butter and olive oil, hubs made individual portions for us tonight in cast iron mini cocottes. This made for a lovely, golden exterior, while the insides of the unpeeled, baby Yukon Golds he used were tender and creamy. Rosemary is always an excellent accompaniment to any potato dish as it was here as well. Simple, beautiful and delicious.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 2, 2009

Great recipe

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Jen

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Reviewed: Sep. 19, 2009

A delightful and tasty recipe.

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Xphile

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Reviewed: Sep. 5, 2009

This is a tasty and easy recipe. However, I followed the instructions precisely and it took more than twice the time to cook than the recipe indicated...be careful.

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bfwiii

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Reviewed: Aug. 16, 2009

I made this recipe for a brunch and it turned out well, it does seem to take closer to an hour cooked in a standard oven. I cut the potatoes much smaller than suggested so they were easier to eat, added salt and pepper. It was baked in an 8x8 pan for an hour to reach almost done (it was for the next morning). While the potatoes were still hot I stirred them, added more salt and pepper and an additional 1/2 tsp of rosemary before refrigerating - the flavors really got a chance to sink in! Popped them in the oven for about 30 min in the morning and they came out perfect.

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rainyroo

Cooking Level: Intermediate

Home Town: Cortland, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 16, 2009

Good potatoes...I added a couple cloves of minced garlic and only used 1 tbls. of smart balance butter, about 4 tbls. of evoo and fresh rosemary from my garden. I cooked for about 40 min. with the foil on and 20 with it off so they would crisp up. Thanks Bellarouge - we enjoyed your recipe.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jun. 12, 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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HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 26, 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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Vicki

Cooking Level: Expert

Home Town: Fayetteville, North Carolina, USA

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Reviewed: May 26, 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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HalfBaked

Cooking Level: Intermediate

Home Town: Dunedin, Florida, USA

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Reviewed: May 17, 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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jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: May 10, 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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mmm...food

Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

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Reviewed: Apr. 12, 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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ALLIDAWN

Cooking Level: Intermediate

Home Town: Troy, Ohio, USA

Living In: Keene, New Hampshire, USA

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Reviewed: Apr. 9, 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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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Mar. 7, 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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