Reviewed: Nov. 6, 2011

These were very delicious! A little greasy for my liking so next time I will cut back on the butter/oil. But very basic, easy and great flavor! I did have to bake much longer than it said so not sure about that.

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Reviewer:

KLS

Cooking Level: Intermediate

Reviewed: Sep. 14, 2011

love this dish. It's great in a pinch!

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Reviewer:

kathy

Reviewed: Sep. 14, 2011

I think it's fair to assume that since fresh rosemary and salt/pepper are the only flavorings these potatoes require, one must not only enjoy the taste of rosemary, but also not be stingy with the S & P as potatoes are... well, potatoes. Par steaming the potatoes in the microwave helps to reduce bake time and also eliminates the need to cover the pan with foil (directions fail to note additional uncovered roast time of 20-30 min is needed for browning and crisping). I have found my best results come from roasting potatoes on a parchment-lined sheet pan -- perfection every time.

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Reviewer:

Nicolette

Reviewed: Aug. 29, 2011

I used dried rosemary and it was great. I did use about double what the recipe called for. These were really good!

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Reviewer:

HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

Reviewed: Aug. 19, 2011

Everyone loved these!

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Reviewer:

Nopster

Reviewed: Jul. 24, 2011

I would make these again. Easy and flavorful. The cooking time was appropriate for me, but I did cut the potatoes into smaller wedges (about bite-sized). I thought there was too much of the butter/oil combination and will use less next time.

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Reviewer:

Kristen

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Reviewed: Jul. 23, 2011

I have made these potatoes twice now, and I seriously doubt I will ever use another recipe for roasted red potatoes! The first time I made them, I prepared the recipe as written, using a ziploc bag to mix it all up rather than a bowl and lining the pan with foil, as suggested by several other reviewers. This time, I used the same technique, but used olive oil in place of vegetable oil (still used the butter too!), and added some fresh parsley and chives from our garden to the mixture along with the rosemary, salt, and pepper. Oh my goodness, they turned out sooooo good! Served with steaks and a salad, and these were the perfect finishing touch to our meal. Thank you for sharing! This recipe is definitely a keeper!

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Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: Yucaipa, California, USA

Living In: Oak Harbor, Washington, USA

Reviewed: Jul. 8, 2011

These were really yummy. I used olive oil, no butter. I put them in a zip lock bag with the flavored oil and tossed. I covered them for 20 minutes, then uncovered for another 10. They were perfect.

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Reviewer:

Cabinluvn

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: Jul. 4, 2011

Excellent and simple. Followed other reviews and baked at 450 for 30 mins. Perfect!

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Reviewer:

KIWI6FRUIT

Reviewed: Jun. 5, 2011

This was my first time making red potatoes, and they came out great. Probably just because I'm pregnant, I added sliced mushrooms to them. I ate almost all of them by myself.

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