The reviewer gave this recipe 2 stars. This recipe averages a 3.98 star rating.
Reviewed: Dec. 23, 2009
When reading this review please keep in mind I am a garlic lover, and like a lot of spice to my food... Followed the recipe exactly as stated and could not stand the end result. The parsley overpowered all other ingredients... To make the wedges edible I tossed them in fat-free Italian Dressing. Will not be making these again, sorry.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
Reviewed: Jul. 26, 2009
very good. 3 yrold Son & Hubby ate seconds. Will use less oil next time. I used white potatoes & dried herbs and it still came out fantastic!
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Photo by Allrecipes

Cooking Level: Beginning

Home Town: Orange City, Florida, USA
Living In: Deltona, Florida, USA
The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
Reviewed: Jul. 17, 2009
Very good and easy to make.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
Reviewed: Feb. 9, 2009
Very Good!
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Cooking Level: Intermediate

Home Town: Kittanning, Pennsylvania, USA
Living In: Stephens City, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Reviewed: Jan. 25, 2009
Great! I peeled and cut potatos in half instead of wedges, and mixed spices and oil all together. Crispy coating on the outside, and soft on the inside.
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Cooking Level: Expert

Home Town: Lewiston, Michigan, USA
Living In: Northville, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
Reviewed: Nov. 8, 2008
Tasty,crispy just like the photo. I used part veg. oil and part olive oil. Well seasoned, will add a bit more salt next time.
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Photo by RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
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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Cooking Level: Expert

The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
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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Photo by kathleen

Cooking Level: Intermediate

Home Town: Plainfield, Indiana, USA
Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
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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Cooking Level: Intermediate

Home Town: Columbia City, Indiana, USA
Living In: Bremerton, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
Reviewed: Jan. 15, 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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Photo by Dee

Cooking Level: Intermediate

Home Town: Walnut, California, USA
Living In: Pomona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
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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Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
Reviewed: Sep. 17, 2007
These were really good! I used EVOO in place of veggie oil. I also poured the evoo into the bowl, but mixed in the parsley, thyme, oregano, black pepper, and GARLIC salt. I tossed all the potatoes in this mixture and then placed them on the baking sheet. I drizzled the remaining oil and seasonings mix over the top. They were sooo very yummy!
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Photo by Alyson

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
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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Photo by Erin

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA
Living In: Holland, Michigan, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.98 star rating.
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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Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 3.98 star rating.
Photo by foodaholic
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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Photo by foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA
Living In: San Jose, California, USA
The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
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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Photo by LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA
The reviewer gave this recipe 4 stars. This recipe averages a 3.98 star rating.
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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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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