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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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 4, 2006

Quick, easy and tasty!

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abbee

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Reviewed: Aug. 2, 2006

These were very good and very easy to make. If you like rosemary, you will love these potatoes. I cooked at 350 for about 45 minutes instead because I had other dishes in the oven. Turned out great.

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MAJ1234

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Reviewed: Aug. 1, 2006

Great base recipe! Here's my twist on it: In heavy-duty foil, I put in all ingredients as per the recipe. (I used fresh rosemay & baby reds.) I did add a sprinkle of Mrs. Dash's seasoning, but just a dash! ;) Folded the whole thing up and threw it on the (gas) grill. I served this with London Broil, also cooked on the grill during the last 15 mins. (I love the taste of rosemary with beef, so the two are a natural pairing, IMO.) I suppose you could par-boil the potatoes to cut the grill time, but I haven't tried that yet. Side by side on a patter with the sliced beef & rosemary garnish, this is a casually elegant meal that goes over well.

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NANCYNEON84

Cooking Level: Intermediate

Home Town: Voorheesville, New York, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 27, 2006

Simple, delicious side! Used fresh Rosemary, added a little garlic salt as well -- other than that, nothing needs changing : )

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JENBEAN812

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Reviewed: Jul. 23, 2006

I thought these were alright, nothing special. They were quite oily and took almost an hour to cook.

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SARAH

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 20, 2006

ANOTHER FAVORITE AND NOW A REGULAR!! I put the potatoes in the microwave first b/c I make a lot more potatoes than the recipe calls for with a large family. Fresh rosemary would be nice, but dried gives it super flavor too. These are DELISH!!

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momof7

Cooking Level: Intermediate

Home Town: Woodstock, Georgia, USA

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Reviewed: Jul. 15, 2006

So simple and great tasting. Just prepare and place in the oven. I didn't use the oil, I just used 1/2 stick of melted butter, and added sliced onion on top of the potatoes, and added a pinch of salt and pepper, and baked them slowly at 300 degrees, and about 5 minutes before they were done, I sprinkled them wit grated parmesan cheese, and the turned out great!!

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Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

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Reviewed: Jul. 14, 2006

Fantastic! They are as good as they are simple! I lined my pan with foil as to avoid clean-up and used freshly grated pepper and salt. I ended up adding a little more s&p at the end once ?I gave an initial taste test. I sliced my potatoes thinly which cut down on baking time considerably.

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Traveling_Is_Love

Cooking Level: Expert

Living In: Attitash, Vermont, USA

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Reviewed: Jun. 28, 2006

These turned out nicely- had to cook a little longer and the rosemary flavor was wonderful.

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appgirl34

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jun. 21, 2006

This was a lovely side dish. Added my usual garlic and onion powders and used evoo. The rosemary gave it a wonderful flavor. Thanks to you and Mandy for suggesting this recipe!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 10, 2006

Great recipe, I make these regularly now. Thanks!!!

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YOYO78

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Apr. 21, 2006

I like these a lot and my potatoes came out perfectly cooked after 30 minutes. They were just a bit oily, so next time I'll use less butter/olive oil. I think I'll also add a little garlic.

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Susannah H.

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Torrance, California, USA

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Reviewed: Apr. 20, 2006

These were delicious. They took about 30 minutes to cook in my oven, and came out perfect! The only thing I altered was I used olive oil instead of vegetable. I used the advice in the description since I didn't have fresh rosemary and used the dried. We had a lot of leftovers so Saturday morning we are frying them up for hash browns for breakfast! Mmmmm.... these were excellent!

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Apr. 10, 2006

These potatoes go with so many things! My only changes is I add 1 clove minced garlic and use olive oil instead of vegetable oil. I do find I need to cook them longer than 30 minutes, usually 40-45 minutes. I also recommend either using a non-stick roasting pan or line it with foil.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Mar. 31, 2006

these were really good and really easy. mine cooked in 30 min no problem. but I would take the foil off the last five minutes next time so they're a little darker and crispy. excellent recipe!

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Mar. 27, 2006

I did not like these. The rosemary was way over-powering and the cook time was way off. After 45 minutes in the oven, I ended up putting these in the microwave.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Mar. 15, 2006

This recipe is a wonderfully simple solution for side dishes. I've made variations on ingredients many times and have no complaints

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KOMILLA

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Mar. 12, 2006

These were pretty good, although I substituted the vegetable oil for more-healthy olive oil. I also suggest adding fresh garlic to the mix. I will probably make these again.

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Ktkat28

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 8, 2006

The potatoes came out great. I dont think I used enough rosemary though. I would add more salt and pepper too. Otherwise it was good. Oh definatly take the foil off during the last few minutes of cooking to get them little crunchy (but not much).

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