Reviewed: Nov. 30, 2008

Very, very good! I lined my pan with foil for an easy clean-up!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jupiter

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2008

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 :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Veronica

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2008

We didn't care for the recipe. It took over an hour to cook too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Beth

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2008

Delicious, I've also incorporated parsley and thyme and they were a hit with my family.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bayou Honey

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Samantha Barnum

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Aurora, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aly

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

junipertree

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2008

My boyfriend "doesn't like potatoes" but he LOVES these! Yum

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Beaverton Baker

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Beaverton, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jdamn

Cooking Level: Expert

Living In: Bloomington, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2008

I've made this twice for my in-laws and everyone loved them. After looking at other reviews I think I will throw in a little bit of garlic next time. The potatoes do take longer to cook then stated in the recipe. I cut mine into bite size pieces instead of wedges, helps to speed the cooking time. Will definitely make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Waltonmom97

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2008

Follow the recipe to a letter, and you get bland, undercooked potatoes. It took an hour to get fork tender in my oven. Three stars for the premise, but, with a few changes, it was a five-star side. I followed advice and substituted olive oil for the regular. I also added 1 tablespoon- yes, a full tablespoon- of garlic salt and a teaspoon of onion powder. These little additions meant the difference between an unremarkable side dish, and one we will make many times.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

deggiesmom

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

Very easy. I skimp on the butter and oil to make them healthier and add fresh parsely before serving.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

YellowHairGirl

Cooking Level: Intermediate

Home Town: Stamford, Connecticut, USA

Living In: Bloomington, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2008

I thought these were very bland(although my family ate them right up!) I won't use this recipe again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AOMOM5

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2008

Yummy the whole fam loved it will make again

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Desiree

Cooking Level: Intermediate

Home Town: Los Molinos, California, USA

Living In: Eureka, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2008

very good and moist! great side dish to rosemary chicken. will make again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

manditrtl10

Cooking Level: Intermediate

Home Town: Cedaredge, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2008

I do a similar dish using French Onion soup mix so I just added the rosemary toit and it was terrific.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SAllen

Cooking Level: Intermediate

Home Town: Erie, Kansas, USA

Living In: Tyler, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2007

I have used this recipe so many times over the years. I do find that fresh rosemary is best, but is strong and needs a little less than the recipe asks for. Dried rosemary works just as great, too. I use more EVOO (extra virgin olive oil) than butter and chop my potatoes in smaller, bite-sized cubes for faster cooking.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2007

I make this all the time. It's an easy side dish, that looks a little fancier than a glob of mashed potatos on a plate.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jillian

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Elgin, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2007

Good however I would either cut down a bit on the rosemary or use dried. That much fresh rosemary was way too overpowering for my taste. Will make again with a few tweaks.

Was this review helpful? [ YES ]
1 user found this review helpful