The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 22, 2009
Made as a side dish to Spinach Frittata for Father's Day Brunch. It got rave reviews. I added extra spices (garlic & onion powders) but I think next time I will add more. I used just plain russet potatoes. I cut more potatoes than I was supposed to, so they weren't quite only one-layer deep. Baked in 13x9 glass dish
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Cooking Level: Intermediate

Home Town: Vallejo, California, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 15, 2009
Very popular, we've made it several times! We even took it to a picnic (lined a small cooler with foil to keep them warm), and they were some of the first to vanish.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 28, 2009
This is a good recipe. I would recommend adding fried onion and some dried red pepper and maybe garlic. That is a personal preference. You may like them without these additions. Thank you!
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Cooking Level: Intermediate

Living In: New Haven, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 30, 2008
These are wonderful and perfect along with grilled meats - not just for breakfast. I cooked them a little longer then the recipe called for because I like them crisper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 16, 2008
These were so tasty! I made three pounds for a "breakfast day" at work and people were fighting over the last few potato chunks :). Since I had so many in the pan, it took a little over 30 minutes to cook through. Instead of regular salt, I used garlic salt too. Thanks for the keeper!
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Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 8, 2008
Don't ya hate it when you don't listen to that little voice that tells you there is something wrong with a recipe? I knew this called for twice as much butter as needed. Most other recipes call for 1/4 cup of butter or oil for 3 pounds of potatoes. I should have listened to that little voice telling me that even 3 tablespoons was too much. I easily had a tablespoon too much even cutting it back to 3. Go with 2 Tbsp of butter or 1 Tbsp olive oil and 1 Tbsp butter (which is what I normally use).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 5, 2008
This was a great side dish for potatoes. I had to cook it for a little longer than it said and I swapped out rosemary for parsley but very yummy! Thank you for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 12, 2008
Really good! Loved them, they were gobbled up in one sitting. I added red onion, one clove of garlic to the butter. I also sauteed the potatoes for 5ish minutes before putting into the oven. I also used parsley instead of rosemary. One way to keep them crispy is to heat up the cookie sheet in the oven before putting the potatoes on it and in the oven. Ate them with ketchup.
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Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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Reviewed: Sep. 10, 2008
Great base for oven roasted potatoes. I added fresh cracked pepper, garlic powder and sauteed onions.
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Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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Reviewed: Sep. 9, 2008
With a small amount of butter and EVOO, I sauteed garlic with the potatoes in the pan before baking in the oven. These were crispy and a bit dry (may have been cooked too long). So I decided to use the same pan with drippings and saute some frozen peppers and onions in butter and added to the potatoes. Make sure you try and cut your potatoes all the same size.
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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 14, 2008
What I enjoy the most about this recipe is how versatile it is. If I don't have rosemary on hand, I can throw a different combination of seasonings on there and it'll still turn out great. I also use this recipe as a base to make oven-roasted fries to go along with dinner - I just cut the potatoes into longer slices and spice with chili powder, garlic powder, and onion salt instead of rosemary. This is a great recipe to keep on hand.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 5, 2008
This recipe was okay, but nothing special. I made it in my convection oven with tiny yukon gold new potatoes and they turned out quite dry and not very crispy. The rosemary was a nice touch, but I think I'll stick with pan frying for now.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 11, 2008
This was an excellent recipe. I followed other user's advise and added garlic to the butter. I think I overcooked the garlic because it ended up burnt. I'm sure it was me, but the potatoes still tasted good. Maybe next time I'll just add garlic powder instead of real garlic (so it doesn't burn).
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 25, 2008
simple and delicious!
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Cooking Level: Intermediate

Living In: Haverhill, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 18, 2008
Yummy and so easy to make for any meal of the day.
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Cooking Level: Expert

Home Town: Columbus, Ohio, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 14, 2008
Very versatile recipe. I have served it for brunch and dinner.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 28, 2007
A little too bland for my/my family's taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 26, 2007
Thank you for the easiest recipe! Not hard work-except having to call my husband and ask him to bring home fresh rosemary...
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Cooking Level: Expert

Home Town: Omaha, Nebraska, USA
Living In: Bellevue, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 24, 2007
This recipe has so many great reviews but I just couldn't help but add my two cents. It's excellent and quick. It went over great for our xmas brunch along side breakfast casserole and sweet breads. Thanks for a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 23, 2007
These are a great and easy staple that I've used for years. I prefer to make them with olive oil instead of butter (just eyeball enough to coat all the potatoes) and the only other change I do is sprinkle some paprika into the mix - that makes them PERFECT! (I probably add about 1 tsp to a large batch of this.) The olive oil adds a slight meditterranean flavor, but we love it. Also, I like to stir in some diced onions before baking - mmmmm!!
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Cooking Level: Beginning

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