Reviewed: Jan. 16, 2008

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

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manditrtl10

Cooking Level: Intermediate

Home Town: Cedaredge, Colorado, USA

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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.

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SAllen

Cooking Level: Intermediate

Home Town: Erie, Kansas, USA

Living In: Tyler, Texas, USA

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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.

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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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.

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Jillian

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Elgin, Illinois, USA

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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.

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caraleigh

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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Reviewed: Nov. 25, 2007

This is a very simple and delicious side dish. It does require more cooking time than the recipe indicates. I've served this with a chicken dinner more than once and found that both adults and kids like it.

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Nicole

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 30, 2007

Very easy recipe to make. It did take quite a bit longer to get the desired consistency of the potatoes, but it was worth the wait. They were a big success at my Halloween Party! Might use a little more oil and a little less "butter" next time...

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ROBIN PREMAN

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Reviewed: Oct. 27, 2007

Though they were easy to make, as others have said, they take far longer to cook than the recipe states. Because it took about twice as long, my dinner had to be served minus the potatoes. In the end, their flavor was lacking and they had a bit too much butter. I'll definitely try again with a few tweaks.

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Tiffany

Cooking Level: Intermediate

Living In: Newmarket, New Hampshire, USA

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Reviewed: Oct. 11, 2007

This is very easy & its good...

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Elana

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Reviewed: Oct. 10, 2007

Not good. Edible, but the rosemary was too strong. That was all I could smell in the house! I like the idea though, and may try this replacing the rosemary with garlic.

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Meg A.

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

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Reviewed: Oct. 5, 2007

easy and taste great

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donnaw

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Reviewed: Oct. 3, 2007

I chose to replace the vegetable oil with Italian olive oil (dipping oil) and I added one teaspoon of garlic powder and also added carrots. It was very good. My son said the house smelled like Christmas!

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CINDYCINDY7

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Reviewed: Sep. 24, 2007

I wanted to make this as a side dish tonight, but didn't have any red potatoes. I decided to go ahead and make them with regular potatoes, and I added some baby carrots (sliced lengthwise), and a clove of minced garlic. It turned out really good. I love the rosemary flavor! And the kitchen smells wonderful when it's cooking. I'm looking forward trying it with the red potatoes!

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susiehomemaker

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2007

I made this as a side when we had guests for dinner, and this was the hit of the meal! I made one small addition... I mixed in a Tablespoon of garlic salt with the rosemary & butter. It added a really nice flavor and even my husband who hates garlic, loved this dish! Will definitely make again!

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Julie

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Reviewed: Sep. 10, 2007

Great and easy. It did take about an extra 10 minutes of baking them to get soft.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2007

Good taters! I microwaved whole reds first (1 min for small - 2 min for large) then coated and baked at 425 (to accomodate the other dish I was preparing) for 30 min. Very good!

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AMYG

Cooking Level: Intermediate

Home Town: Fort Myers Beach, Florida, USA

Living In: De Pere, Wisconsin, USA

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Reviewed: Sep. 3, 2007

Beautiful presentation, quick & easy. Not enough flavor to give 5 stars. I cooked these at 25 degrees higher than recipe & they cooked fully within 30 minutes.

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Christy

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Reviewed: Sep. 2, 2007

I loved this dish! It was so simple yet so elegant and tasted and smelled wonderful! I didn't make any changes to it and used fresh Rosemary. This one is a Tried and True keeper! Thank you, Bella! :)

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Aug. 29, 2007

Made as is...these are really lacking flavor. Sorry to say this but following recipe to a t, isn't recommended. It really needs some spicing up to be appreciated. That's just my opinion though. Thanks for the recipe anyhow!

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