Reviewed: Jul. 22, 2004

I used the boil method. I boiled my potaotes with onions and garlic. I used a tablespoon of butter and then my rosemary. Great way to make red potaotes. Will make agian. The whole family loved them.

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YELLOWFOLDER33

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Reviewed: Jul. 19, 2004

I love this one too! One suggestion, if you like your potatoes a bit crispy, turn onto broil for the last 5-10 minutes, and they crisp up great. I had minced garlic (the kind you can buy in the big jars at Costco) and this recipe takes me 5 minutes to prepare! YUM

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MEGANLEROY

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Reviewed: Jul. 15, 2004

Great recipe! Enjoyed by everyone!

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MC2CALI

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Reviewed: Jun. 22, 2004

I love this recipe. A friend made it for us and I had to make it myself. I used white potatoes and it turned out great. Also, I added some chopped garlic cloves to the mixture and I used garlic olive oil. Thanks for the great recipe.

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unbrokenpraise

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Reviewed: Mar. 10, 2004

Easy, quick! I'm watching my cholesterol so omitted butter and cut olive oil in half. Added 1 small diced onion. Will make again.

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DOTCOOKS

Cooking Level: Intermediate

Living In: Allen, Texas, USA

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Reviewed: Mar. 10, 2004

Very good... since it's pretty hard to make potatoes inedible! Definitely go with the boiling method, and not use as much butter and oil! Will try again that way!

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SWAFlyGirl

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Reviewed: Mar. 8, 2004

I used baby red potatoes cut into wedges and had no trouble with them cooking within the time given. However, they were "swimming in butter" to quote another reviewer and the overall appearance and flavor was nothing special.

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KERRYPAT

Cooking Level: Expert

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Reviewed: Feb. 18, 2004

Turned out great....and very easy to make.

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JEL1373

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Reviewed: Feb. 6, 2004

I'm giving this recipe 3 stars because it helped me realize that I'm not that big a fan of Rosemary. These potatoes cooked well and would have been enjoyed more if I would of left out the Rosemary. Thanks anyway, Bellarouge.

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BOOKCHICKADEE

Home Town: Landover, Maryland, USA

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Reviewed: Jan. 6, 2004

I followed the boiling method on this, like the reviewer below me. Mine came out wonderful, and I was easily able to brown the sides as much as I desired. I didn't have any problems with too much oil, I just put in enough to coat the bottom of the pan. Absolutely wonderful recipe.

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REIVEN

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Reviewed: Jan. 6, 2004

I followed advise from a reviewer to make this recipe by first boiling the potatoes, then cooking them in a skillet. My oven was occupied, so I thought I'd try this method. I do not recommend it. When I combined the oil/butter and potatoes in the skillet, the potatoes were practically swimming in grease. I drained the pan several times throughout the cooking process and they turned out OK. My husband liked them, but he is a fan of fatty, buttery foods. I thought they were a bit much. If I made it again, I'd cut the oil/butter by at least half. I'd also add ALOT of spices as the end result is a bit bland.

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ELLEBELLE76

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Reviewed: Dec. 28, 2003

I am giving these potatoes 5 stars because not only are they delicious but my eight year old daughter and her two friends raved about them and cleaned their plates. I served these potatoes with green beans and Roast Chicken with Rosemary from this site.

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MSPC123

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Reviewed: Dec. 26, 2003

This was good, but it took much longer than the suggested time to bake (I thought I cut the pieces small enough, but I guess they need to be even smaller). I also had to use only olive oil because one of my guests can't have dairy products. I think I'll try this again using the butter & adding more salt. It lacked some flavor in my opinion.

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Ellie

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Reviewed: Dec. 25, 2003

The key to these is definitely fresh rosemary. I also minced three large cloves of garlic because I think the two flavors are awesome together.

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CEYALON

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Reviewed: Dec. 14, 2003

This was a very good recipe. A tip for people using dried rosemary and not fresh rosemary - use less than the recipe calls for. Use about half a tablespoon instead of a whole tablespoon. Instead of baking these, I boiled the potato wedges for 10-15 minutes, then moved them to a skillet at medium high heat with just the oil and butter. Let them get browned there for about twenty minutes, then add the garlic and rosemary and salt. Cook for about another five minutes and it should come out great. It's also slightly faster than baking. I made it this way tonight and everyone loved it and went back for seconds.

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KS1017

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Reviewed: Nov. 4, 2003

Awesome, and easy to make.

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CVALDEZIII

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 23, 2003

A very good recipe. Very easy to make. I used dried rosemary, which worked just fine. In order for it to be baked in 30 minutes, make sure your wedges are small. Chop the potatoes into 6ths instead of 4ths.

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VUCN

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Reviewed: Oct. 16, 2003

This was a very tasty and fragrant side dish. Especially since I tossed it with two big cloves of minced garlic. However, because of so much oil and butter (which taste great, of course) called for by the recipe, it gave me a tummy ache! I would definitely cut back next time.

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JUJUDIVA

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Reviewed: Oct. 4, 2003

oh my...these were fabulous....I used olive oil instead of veg. oil.. Next time I will use a bit less oil. My potatoes did only take 30 min. to cook but the wedges were not overly thick. These potatoes served with the chicken Marsala I (off this site of course) was a hit!

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CATHEE111

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Reviewed: Oct. 3, 2003

They were great!!! Has a dinner party and everyone raved about them, and so easy to make. I did however have to cook them 1 hour, instead of 30 min.

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532368

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Bella's Rosemary Red Potatoes

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