Reviewed: Jul. 16, 2007

I love these potatoes! They were an absolute hit at Thanksgiving AND Christmas! Something cute that I did - I used an apple corer to chop the potatoes... It was quite the topic of discussion!

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Miss Dusty

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 27, 2007

Just okay. No wow factor.

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LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

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Reviewed: Jun. 12, 2007

I loved this recipe. Soft and full of flavor, this side dish goes great with chicken.

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Reviewed: May 6, 2007

I prepared them as the recipe read - only I had to use dried rosemary b/c I didn't have any fresh on hand. I also added a few grinds of garlic/sea salt as well as fresh pepper. I recommend serving immediately as the potatoes will continue to soak up any left over butter/oil mixture. Good luck!

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pickle

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Reviewed: May 4, 2007

They weren't the best red potatoes but they weren't gross either. Nothing special about these potatoes except its very very easy to make.

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Gina

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Reviewed: Apr. 8, 2007

Very easy except for cutting up potatoes. (I hate cutting things up.) I love herbed red potatoes and have had other versions with a bit more zing, but these were good. And they always "present" very nicely on the plate. (I didn't count the total time, but I do recall them taking forever to get done.)

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Erimess

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2007

I kept the potatoes baking for an extra 45 min or so so that they would absorb more flavor, and cook more. For the last half hour I removed the aluminum foil so that they would develop a crispness. I also added some garlic powder salt and pepper. They were really good.

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Susan

Cooking Level: Intermediate

Living In: East Greenwich, Rhode Island, USA

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Reviewed: Apr. 3, 2007

i used yukon golds and did cut them into wedges, used olive oil instead of vegetable oil, and added garlic powder. they came out perfectly.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 22, 2007

These potatoes were wonderful and very flavorful, however as other have mentioned, it does take a lot more time for cooking. We have a convection oven, so suggestion would be to either use that setting if available, or 'low broil'. Will definitely make again!

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Kim

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Reviewed: Mar. 15, 2007

Excellent! I did use olive oil, but just a little bit! My potatoes took longer to cook too. Will make again!

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Caressa

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Waddell, Arizona, USA

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Reviewed: Mar. 9, 2007

Everyone loved it.

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GOLZ74

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Reviewed: Mar. 1, 2007

These are good potatoes-I had to cut back some on the rosemary. Added garlic salt and pepper and were great. Like someone else, you could really cut the butter/oil mixture in half and they would still be fine.

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Mom of 3

Cooking Level: Expert

Home Town: Princess Anne, Maryland, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Jan. 25, 2007

I made this the other night and they were to die for! Thanks for the quick and simple recipe!

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Desiree

Cooking Level: Intermediate

Home Town: Hamilton, New Jersey, USA

Living In: Jupiter, Florida, USA

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Reviewed: Jan. 15, 2007

Very delicious and super easy! My friends and family love it! Thanks!

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TNGirl

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Reviewed: Jan. 15, 2007

These are great!

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ween

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Reviewed: Jan. 5, 2007

OHH I love these potatoes I made them for thanksgiving and everyone loved them I love making them for myself when I get in the mood for eating potatoes thanks great recipe!

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Autumn

Cooking Level: Intermediate

Home Town: Bryan, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Jan. 4, 2007

I loved it! Very good favor!

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Lysa

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Reviewed: Dec. 13, 2006

Had a good taste, but don't overdo the rosemary as I did. i boiled for 10 minutes first before putting in the over, which worked out good.

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Malawi

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Reviewed: Dec. 5, 2006

I made quite a few changes to these and they came out quite good. I cut the potatoes into slices rather than wedges, spread them out in rows on a cookie sheet, and drizzled them with olive oil only. Then, as suggested by other reviewers, I sprinkled liberal amounts of garlic and dried rosemary, thyme, and oregano over the tops. This was a great side. Thanks!

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