The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 16, 2005
These potatoes were great! I just had to cook them about 15-20 minutes longer than what the recipe called for. I like my potatoes soft though, so the time might be ok if you want firmer potatoes. I will also at least double this recipe next time (serving 4 people) They tasted wonderful though!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Jul. 19, 2005
This is obviously a very simple and elegant recipe. I gave it three out of five stars because the butter is very unnecessary and three TBS is a lot of oil. For people who don't want the added fat, just using olive oil still gives the potatoes so much flavor. Also, I only used two tablespoons of olive oil and that was more than enough. Still healthy and a perfect side to any gourmet meal.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.26 star rating.
Reviewed: Jul. 17, 2005
Unfortunately, these took a lot longer than the recipe stated, thus I couldn't even serve them with dinner. I would suggest cutting your potatoes into SMALL wedges, or else add to the cooking time considerably. Plus, I would also add more seasoning, as they were a little bland for my liking.
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Cooking Level: Intermediate

Home Town: Middlesex, New Jersey, USA
Living In: Somerset, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Jul. 14, 2005
The potatoes came out wonderfully moist and tasty. I added the sweet onion during the last 20 minutes of cooking and it was good too. I love rosemary so this was right up my alley! I will make these again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jun. 25, 2005
Lives up to the description, indeed simple and elegant. Added a quartered vidalia onion halfway through cooking, and slightly reduced the fats as well. Subtle, delicious side dish.
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Home Town: Indianapolis, Indiana, USA
Living In: Kirkland, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Jun. 2, 2005
easy, tasty sidedish. will make again...but with less oil
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jun. 1, 2005
Excellent and extremely easy. Wouldn't change a thing about it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jun. 1, 2005
They were good but I added more seasonings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: May 26, 2005
This was my first time cooking potatoes and they turned out great. It cooked them for my mom on Mother's Day. She loved them.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: May 23, 2005
I FINALLY KNOW HOW TO COOK POTATOES IN THE OVEN THANKS TO THIS RECIPE(YES ITS SAD BUT TRUE)I DONT THINK I WILL USE AS MUCH ROSEMARY NEXT TIME,I THOUGHT MORE WOULD BE BETTER BUT IN THIS CASE IT WASNT....MY KIDS KEPT ASKING IF THEY WERE TWIGS!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: May 3, 2005
The recipe was nice and simple, a good way to change the average potato sidedish however I found the cook time too nearly twice as long compared to what is advertised in the recipe.
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Cooking Level: Intermediate

Home Town: Muncy, Pennsylvania, USA
Living In: Carrboro, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 17, 2005
This was very easy and very good. I cut the oil/butter in half and cooked longer for a little crunchier effect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 6, 2005
These potatoes make a big impression on guests when I serve them. They are simple and tasty, but make a beautiful compliment to any main course. I do, however, always add extra salt since potatoes seem to be a bit bland without it.
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Cooking Level: Expert

Home Town: Kansas City, Missouri, USA
Living In: Los Gatos, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 3, 2005
This recipe was easy and delicious. I used 4 tablespoons of butter and only 1 tablespoon of oil (vs. 3 and 3). I used extra virgin olive oil instead of vegetable and also added in 3 tablespoons of minced garlic. Very good.
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Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 12, 2005
Great way to do potatoes.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 9, 2005
These tasted OK, but did take a very long time to bake...I actually ended up frying them in a pan since the rest of the dinner was ready long before the potatoes were even close. I agree that they were too oily...cut the oil and butter by half!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 1, 2005
We enjoyed these potatoes, but I would tend to agree with some of the other viewers that they could use a little less oil and butter. I also crisped them up a bit under the broiler before serving.May try 3T olive oil and add some minced garlic next time. Thanks for the recipe!
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Cooking Level: Intermediate

Living In: Bristol, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 21, 2005
I thought this was a quick and easy way to make potatoes. However I thought the rosemary taste was too strong. It did not work well for my family, since my 4 year old did not care for the rosemary flavoring. Alternatively I would try making this again with a seasoned salt or garlic poweder and completely omit the rosemary.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 15, 2005
This took longer to bake than I expected. Eventually, I increased the oven temp to 425 and took off the aluminum foil to allow for browning. I added a generous clove of garlic, too. This is a tasty side dish that is quick and easy to prepare.
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Cooking Level: Expert

Home Town: Columbus, Ohio, USA
Living In: Chantilly, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 12, 2005
These were very good...I followed the recipe with just a couple of changes. I mixed everything together in a large bowl, stirred everything together, then put in the baking dish. I also added extra fresh rosemary. When they were done, they were pale and very soft. I took the foil off and browned them under the broiler to crisp them up a little. They turned out very well, and they were so simple to make. I served them with the Baked Salmon Filets Dijon (from this site...delish!) and steamed spinach.
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Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Mount Laurel, New Jersey, USA

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