Reviewed: Nov. 21, 2006

I cook with rosemary alot because I love the flavor. I make these potatoes but I use olive oil instead of butter and vegetable oil and bake uncovered about 45 minutes, that way the potatoes get nice and crisp.

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MlssK5

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2006

These potatoes were okay. The flavours were quite good, if un-special (well, rosemary potatoes... what did I expect?). Also, it took much longer than 30 minutes to cook. I baked them for an extra 15 minutes and ended up cooking them in a wok with about 1.5 - 2 cups of water, until the water evaporated and the potatoes browned. Might be making this recipe again but will definitely modify it before doing so.

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STOVERIDER

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 1, 2006

I love this dish, and have made it before I found it on this website. A few things I do differently: I boil the potato chunks for 10-15 minutes, then drain. Preheat the oven to 375, and put the potatoes on a baking sheet. Drizzle with olive oil, then sprinkle with rosemary, garlic powder, basil, and oregano. I like to add a little lemon juice also when serving alongside chicken, fish, or a light pork dish. It lightens the flavors a lot. Also, a thinly sliced lemon, sprinkled with herbs and baked with the potatoes adds a really nice and elegant touch to the presentation. Bake for 35 minutes, until lightly browned on the outside. and tender inside.

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Rachiele

Cooking Level: Expert

Home Town: Yardley, Pennsylvania, USA

Living In: Stafford, Virginia, USA

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Reviewed: Oct. 30, 2006

Was delecious, I added italian herbs and cooked for 40 minutes rather than 30 until wedges were crispy. Although oil/butter measurements could have been cut in half - I drained the excess about halfway though.

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Joanne

Cooking Level: Intermediate

Living In: North Shore, Auckland, New Zealand

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Reviewed: Oct. 8, 2006

I guess I just don't like the taste of too much rosemary. They turned out good, and I followed the instructions, but they just wern't to my liking. I'll stick with the Roasted Red Potatoes recipe I found. Sorry!

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TygirlJojo

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 5, 2006

Beautiful potatoes

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chicklid

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Reviewed: Oct. 2, 2006

Not bad. I like the aroma and flavor of the fresh rosemary. Just a nice, basic, potato side dish.

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SkimmyJD

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 1, 2006

I have made this plenty of times. It is so simple and I have always get the best compliments! I also added garlic powder and minced garlic to it.

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hmetti

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Reviewed: Sep. 28, 2006

These were wonderful! Hubby preferred the rosemary to be VERY finely chopped and I baked them for an additional 10 minutes uncovered.

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MINIVANMOMOF3

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Sep. 1, 2006

These potatoes were great. I added some garlic powder to them as well. I will make these over and over!! Thanks!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Aug. 27, 2006

I was amazed that something so simple, with so little ingredients, tasted so magnificant. I love rosemary, so this is making it to the front of my recipe box.

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The Green One

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA

Living In: West Newfield, Maine, USA

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Reviewed: Aug. 27, 2006

I absolutely love this recipe. It does seem to take a little longer to cook, probably because I don't bother covering them. I do add a bit of fresh thyme and granulated garlic as well. Thanks, Bellarouge!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Aug. 27, 2006

Easy and delicious. Great compliments at dinner time will definitly make again. I added garlic powder as we are big into garlicin our family.

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Mom of Three

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2006

I don't think I could ever get tired of these potatoes!! Just wonderful and TOO easy!!!!

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Dena

Cooking Level: Expert

Home Town: Griffin, Georgia, USA

Living In: Macon, Georgia, USA

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Reviewed: Aug. 23, 2006

These were really good -- made my kitchen smell great! A few changes I made: I used EVOO instead of canola oil, which I think made a huge difference in the crispiness of the potatoes. I also added some oregano in with the rosemary which tasted great. Will make this recipe again!

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Larla

Home Town: Santa Fe, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 21, 2006

If I could only eat one food for the rest of my life, it would be potatoes; I love them in nearly any form! I halved the amount of potatoes for the two of us, using baby white potatoes from our garden. I kept the rosemary at 1T and would even increase it more next time. I accidentally kept the oven temp at 475F (meant to do 450F!), and at the midway point, I put the casserole dish on the bottom rack of the oven. Worked just fine! Hub was home late from work, so they ended up in the oven for about 45 minutes and turned out nice and ROASTED. Used EVOO rather than vegetable oil, along with the butter for better flavor and browning. Thank you, Bellarouge!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 21, 2006

These are wonderful. Thankyou to the reviewers who advised using EVOO. Apart from that I didn't change a thing and there wasn't a scrap left. Many thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Aug. 17, 2006

These potatoes were great! I added a tsp. of garlic powder for flavor, and they turned out wonderfully.

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Kate S.

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Reviewed: Aug. 8, 2006

I guess I didn't follow this exactly as it says but did do for the most part. What I did different was that I realized I didn't have rosemary and so I used a Mrs. Dash type seasoning and just sprinkled that all over it. It came out so good though I can't imagine that it really needed too much more. We loved them even made a bit differently. Very tasty!

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Valerie Reichart

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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Reviewed: Aug. 6, 2006

I loved this dish. I made it as stated except I used EVOO (thank you Linda McLean and MandySue) and I kicked the oven up to 450, because I like to really roast my vegetables. About mid-way through the cooking process I stirred the potatoes and put the tray on the bottom oven rack. Next time I will use more fresh rosemary. The potatoes had a slight crispiness to the outside and were tender inside. I love the combination of butter (please use real butter) and EVOO. Thank you Bellarouge--this recipe is in my 5-star Recipe Box!

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