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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MamaMack

Cooking Level: Beginning

Home Town: Colusa, California, USA

Living In: Milwaukie, Oregon, USA

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Reviewed: Feb. 26, 2006

very tasty I had to cook potatoes longer to get them just right.

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nickandcallieruth

Cooking Level: Intermediate

Home Town: Pampa, Texas, USA

Living In: Liberal, Kansas, USA

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Reviewed: Feb. 15, 2006

These potatoes were very pretty and delicious. I added more seaoning than suggested. I baked min covered for about 40 min. then I refrigerated it overnight. I uncovered it and baked it for 15 minutes and they were perfect and beautiful!

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adenn

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Reviewed: Feb. 14, 2006

These potatoes were delicious in flavor. However, I prefer a more crispy potatoe dish. Maybe broiling the last few minutes would have helped.

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SARATHERESA

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2006

My husband loved it. It was simple to make.

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LFRAZ53

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Reviewed: Feb. 14, 2006

I made this to go with olive & feta meatballs, and my housemates couldn't get enough of it! Just delicious!

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rbout000

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Reviewed: Feb. 13, 2006

Fast, easy & delicious. A nice change from the everyday side dish. I did not cover (as per my husband's request!) and it gave some of the potatoes a very nice crust.

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julie2x

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 11, 2006

Very simple recipe - added thinly sliced onions and a dash of minced garlic to the potatoes. Also topped with some grated parmesan cheese. Baked for 1 hour instead of 30 minutes, stirring occasionaly like the recipe suggests. The first time I tried this recipe, I used dried rosemary...would not do that again. Fresh tastes much better.

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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 5, 2006

I make this recipe often and it is always well received. It's very simple to make and the potatoes taste amazing. I use olive oil instead of vegetable oil. Enjoy!

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SCARLETT74

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jan. 26, 2006

I LOVE these potatoes, as does my husband. Its so simple, but the flavour is awesome! I give it a 4 because they can be a little greasy, and they don't really get crispy on the outside which i like. Although that's just a personal preference! :)

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nanaimobar

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Riverside, California, USA

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Reviewed: Jan. 19, 2006

These were great!! i did add onion and 2 gloves sliced garlic. it had a wonderful flavor--next time i will line the dish with foil.

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Michele80

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Reviewed: Jan. 19, 2006

Delicious. I cooked them at 350 for an hour like another reviewer did while I was cooking meatloaf. I also used olive oil instead of veg oil. They came out very tender and flavorful. I used FRESH rosemary....YUMMY!

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Jenski

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

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Reviewed: Jan. 17, 2006

Loved this recipe. I did add Dill and Garlic to the mixture. I used Olive Oil in place of the vegetable oil. Also, I let the butter, oil, Rosemary, Dill, and Garlic simmer in a saucepan while cutting the potatoes until I was done and ready to pour the mixture over the potatoes

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SZYQ1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 3, 2006

EXCELLENT!!!

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ALYSEWINE

Cooking Level: Expert

Living In: Paris, Ontario, Canada

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Reviewed: Dec. 30, 2005

These were great! We used fresh rosemary from my new rosemary plant. I would even add more next time. Used a mix of red, yellow, and purple potatoes. Baked at 400 degrees for a shorter amount of time because I was making Baked Chicken Nuggets at the same time.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2005

Very good recipe. I would make this again.

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Vahna Kuska

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 17, 2005

I've made this recipe many times and it is great! I altered it a little by adding 2 sliced yellow onions and 2 cloves of sliced garlic. I mix the potatoes, onions and garlic in a large bowl with the olive oil, salt, fresh ground pepper and fresh rosemary. Then I line a roasting pan with foil, spray it with Pam and dump the potatoes in the roasting pan. After 30 minutes I sprinkle, grated Romano cheese over the potatoes and leave in the oven for 5-10 minutes. These are superb!!!

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Betty Boop

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Reviewed: Nov. 14, 2005

I added 10 minutes to the baking time and added garlic and these potatoes came out wonderfully!! I tried the recipe again, lowering the oven to 350 degrees (I was baking meatloaf at the same time), adding a half hour to the baking time (for a total of one hour), and adding cut up asparagus during the last 20 minutes of baking. Also came out wonderfully!!

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