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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Rachel

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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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mom2jmnbd

Cooking Level: Beginning

Home Town: Orange City, Florida, USA

Living In: Deltona, Florida, USA

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Reviewed: Jul. 17, 2009

Very good and easy to make.

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ptmcdonald

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Reviewed: Feb. 9, 2009

Very Good!

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ambrad99

Cooking Level: Intermediate

Home Town: Kittanning, Pennsylvania, USA

Living In: Stephens City, Virginia, USA

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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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Executive Baker

Cooking Level: Expert

Home Town: Lewiston, Michigan, USA

Living In: Northville, Michigan, USA

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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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RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

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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

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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: Knoxville, 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. 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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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: 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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Alyson

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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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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