Reviewed: Jun. 24, 2006

Excellent potatoes, but next time I'll use less rosemary. Made them as a side dish for dinner - husband and kids loved them! Husband wants me to make them for breakfast so he can mix with his eggs instead of the usual hashbrowns. Yum!

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Mrs. U

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: May 17, 2006

Very quick and easy and pretty much fool-proof. Husband LOVED them but I thought they were a little bland...will definitely make them again with some extra oomph!

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MEGBAUM

Cooking Level: Intermediate

Home Town: Ashland, Kentucky, USA

Living In: Phenix City, Alabama, USA

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Reviewed: May 13, 2006

really, really good.

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michael

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Reviewed: Apr. 27, 2006

Mmmm! So good. I used some Italian seasoning and some garlic with these as well, seeing as I was serving them for dinner, not breakfast. We really liked them, and they had really good flavour and texture.

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Mar. 20, 2006

great as a side dish any meal.

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cook4fun

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2006

Pretty good. Crisped well.

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VIVNIDHI

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Reviewed: Feb. 17, 2006

A quick and excellent recipe which can be served at any time of the day. I added some grated cheese to mine.

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Ahryanne

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Reviewed: Feb. 12, 2006

These potatoes are good, but I am not sure the butter added enough flavor to justify the added fat the butter supplies. I made my potatoes in a stone ware roasting pan. I baked 20 minutes at 350 and 10 minutes at 450 due to the roast I cooked. The potatoes did crisp nicely. I don't know if this was because of the stoneware or the butter though. this was the first time I used a stoneware pan to make potatoes. I think I will continue to make with olive oil as I feel this is healthier.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Jan. 24, 2006

These were so yummy! I happen to have my rosemary plant (trying to winter it over until spring)..so I didn't have to buy any! It makes all the difference in the world! I, too, used butter and olive oil. I actually used the recommended amount of butter; just drizzling the oo over the top in the bowl..then tossing to coat. These did take a tad longer to cook...about 25-30 minutes. Browned nicely and were so tasty and crunchy! A real keeper that I will make over and over! Thanks!

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Tammy

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Reviewed: Dec. 28, 2005

I made is before and the taste was pretty mild so this time I changed it up a little. I used olive oil instead of butter, twice as much rosemary and added seasoning salt just before they went into the oven. The flavor was way better however next time i will use 1/2 as much oil.

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Bonnie

Cooking Level: Intermediate

Home Town: Eureka, California, USA

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Reviewed: Dec. 21, 2005

These are awesome and so easy. I love them for dinner also with a meatloaf or roasted chicken. Very tasty!

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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Dec. 16, 2005

These were easy to make and very flavorful! I Served these with Rosemary Sherry Pork Chops, and poured the broth from the chops into the potatoes. My family really enjoyed these potatoes.

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Mama Stace

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Melbourne, Florida, USA

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Reviewed: Oct. 26, 2005

This is one of the best recipes I've ever come across. They are so easy, have a great flavor and every time I make them they always get eaten!!

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kristen328

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Reviewed: Oct. 19, 2005

We ate these last night I followed the recipe and made enough for 4 and then just the two of us demolished them all!!! I have made similar before but with olive oil, the butter improved the taste no end. Will definately make again.

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mcardinalblue

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Reviewed: Sep. 18, 2005

So very tasty. I cut the potatoes a little smaller and 30 - 35 min was just fine at 450. I also did 1/2 butter and 1/2 olive oil, and added a bit of rosemary.

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ADRI122

Cooking Level: Expert

Living In: Granada Hills, California, USA

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Reviewed: Sep. 16, 2005

These potatoes are fabulous, and you can serve them with all sorts of meals -- fish, roast chicken, beef, etc. However, I add in some minced or fresh garlic and have found that it takes the potatoes a bit longer than 20 minutes to brown in the oven. I would definitely recommend these to anyone.

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psu1982

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Reviewed: Jul. 10, 2005

We served these last night with the Swedish Cured Pork Loin (also on this site)and everyone loved them! I used 1/2 the rosemary and we thought that was perfect. I will definitely make this again!

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cayobio

Cooking Level: Expert

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Reviewed: May 18, 2005

Great recipe, very simple, easy, and delicious. Even my 1 yr old could not stop eating these potatoes!

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Tata

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Reviewed: May 17, 2005

Wonderful! Light and aromatic - a delicious addition to most meals. I previously used olive oil in my own version of this recipe but will now switch to butter. I served this with dijon/pecan crusted salmon and steamed broccoli. Defiitely a keeper.

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P41OH

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Apr. 27, 2005

These were very good and easy to prepare. I didn't have rosemary so I used thyme instead and they came out fine. Next time I will add a little garlic to them for more flavor.

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I'm in the kitchen!

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Early Morning Oven Roasted New Potatoes

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