Reviewed: Jul. 4, 2011

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

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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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SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

Reviewed: May 31, 2011

I did not care for this recipe. It had no flavor. I couldn't even serve them I resorted to boxed mac and cheese instead. I even tried to add garlic butter. try the honey roasted red potato recipe way better and still simple

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Willow

Reviewed: May 26, 2011

Tasty. These took about 40 minutes to cook at 450 degrees for us. I used olive oil (about 4 tablespoons total) rather than the butter/oil combination.

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KIMALLI1

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Tallahassee, Florida, USA

Reviewed: May 14, 2011

I prepared this when we had some friends over and everyone enjoyed it so much that I prepared it for a Mother-Daughter Banquet and it was very well liked there, too! Great dish!

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Richie

Reviewed: Apr. 30, 2011

These potatoes were delicious!! I used Canola oil instead of vegetable oil and added a very small amount of garlic powder, maybe 1 tsp. We had them with grilled steak.

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w8tofdworld

Reviewed: Apr. 24, 2011

Very nice indeed. Will make this again.

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WENCH01

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Apr. 22, 2011

Delicious! The only adaptation I will make next time is cutting down on the oil and butter. I think 1 tablespoon of each is fine. Also, up the temp to 425 and they will cook in 30 minutes with a nice roasted flavor. YUM!

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SAMSAR

Cooking Level: Intermediate

Living In: Santa Barbara, California, USA

Reviewed: Apr. 17, 2011

I had some fresh asparagus that I needed to use, so I did and the veggies were delicious! I used another's suggestion and put everything into a plastic bag to mix and coat and it worked great. . .no mess!! Also, I have let fresh herbs intimidate me (really?!?!?) because I wasn't sure if I would be using them correctly. I took the plunge and used fresh rosemary and I didn't wreck anything!! Woohoo! It was yummy!!

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Pam

Reviewed: Apr. 16, 2011

This tasted amazing! Great recipe, follow the directions exactly as it says and it will turn out supurb. (I cooked it at 425* for 30 min since that is how long I had the chicken in and it turned out great)

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