Reviewed: Jul. 2, 2008

I was worried while making these because all the green herbs made it look and smell like I'd rolled the potatoes in fresh-cut grass--but everyone loved them! These have just the right amount of flavor, not too strong, not too bland.

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CookieBurglar

	Cooking Level: Intermediate
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Reviewed: Mar. 24, 2008

Roasted potatoes are a favorite here, but I too make it with EVOO. I first add the herbs--can use dried if no fresh--to the oil before mixing with the potatoes. Also, you can reduce the amount of oil and the recipe still works great.

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ABLEMAIDEL


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Reviewed: Mar. 23, 2008

I checked on them after 40mins, and thank goodness as they were done. Besides decreasing the cooking time, I thought the recipe was great!

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Karmen Joy


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Reviewed: Mar. 14, 2008

Nice and crispy....used yukon golds. Also used olive oil and added some paprika. Went great with shredded bbq beef sandwiches. Thanks!

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SLJ6

	Cooking Level: Expert Home Town: Florham Park, New Jersey, USA Living In: Roxbury Township, New Jersey, USA
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Reviewed: Feb. 15, 2008

For those who think the oven temperature is wrong - it's not! You need HIGH heat to roast potatoes or any other vegetable. 450 is correct.

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kathleen

	Cooking Level: Intermediate Home Town: Plainfield, Indiana, USA Living In: Johnson City, Tennessee, USA
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Reviewed: Feb. 4, 2008

I added a good pinch of dill to these potatos in addition to what the recipe calls for. I also liberally applied the spices. More more more flavor!

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Sayward

	Cooking Level: Intermediate Home Town: Columbia City, Indiana, USA Living In: Bremerton, Washington, USA
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Reviewed: Jan. 16, 2008

Added seasoned salt and used olive oil instead of vegetable oil. Mixed altogether with remaining ingredients and coated wedges. Baked for 25 minutes only and wedges turned out perfect and not dry at all.

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Dee

	Cooking Level: Intermediate Home Town: Walnut, California, USA Living In: Pomona, California, USA
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Reviewed: Nov. 25, 2007

These were a nice change, easy to make and taste good. Served with a steak and salad for a good all round meal.

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Emma

	Cooking Level: Expert Home Town: Nelson, Nelson-Marlborough, New Zealand Living In: Auckland, Auckland, New Zealand
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Reviewed: Jul. 9, 2007

These were pretty good, I made them a little thinner to get a good crisp, the thicker they were the less flavor they had.

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Erin

	Cooking Level: Expert Home Town: Grand Haven, Michigan, USA Living In: Holland, Michigan, USA
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Reviewed: Feb. 13, 2007

This is the first one that I have made from this website and was dissapointed. I sliced the potatoes instead of wedges and due to diet I am on used good dose of cooking spray instead of oil. Tried 350 degrees instead of 450 and watched them carefully and were still dried out. Will look for another recipe instead next time. Thanks anyways

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jandsmommy

	Cooking Level: Intermediate Living In: Burlington, Ontario, Canada
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Reviewed: Jan. 10, 2007

I used olive oil and didn't bother peeling the potatoes. Nice and crispy. I think it would be fantastic with garlic.

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foodaholic

	Cooking Level: Expert Home Town: Mcrae, Georgia, USA Living In: San Jose, California, USA
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Reviewed: Nov. 2, 2006

Don't know why you need to wait until the potatoes are done before adding the herbs. I combined everything from the get go and used evoo instead of the veg. oil. So good and family loved them. Thanks!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Aug. 10, 2006

These were very good with some alterations. I coated the potatoes with some olive oil then coated with rosemary, and other italian herbs, salt, and parmesean cheese. A good rule of thumb: Whatever you think is a good amount of spice/salt--double it! It is the coating that makes these so delicious. Also put so additional oil of butter in the bottom of the pan so they can fry slightly while baking.

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AkCate

	Cooking Level: Intermediate Home Town: Anchorage, Alaska, USA
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Reviewed: Jun. 14, 2006

I think the oven temperature is wrong. I think it should be 350, not 450.

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Rose M


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Reviewed: Dec. 6, 2005

i put the spice mixture on before the baking process and i also didn't cook them for the whole 50min. because my wedges were kinda thin. but all in all it is a good recipe

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CORTOM

	Cooking Level: Intermediate Home Town: Portsmouth, Ohio, USA Living In: Columbus, Ohio, USA
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Reviewed: May 27, 2004

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