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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3 users found this review helpful

Reviewer:

Sayward

Cooking Level: Intermediate

Home Town: Columbia City, Indiana, USA

Living In: Bremerton, Washington, USA

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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11 users found this review helpful

Reviewer:

Dee

Cooking Level: Intermediate

Home Town: Walnut, California, USA

Living In: Pomona, California, USA

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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1 user found this review helpful

Reviewer:

Emma

Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

Living In: Auckland, Auckland, New Zealand

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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20 users found this review helpful

Reviewer:

Alyson

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Hammondsport, New York, USA

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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2 users found this review helpful

Reviewer:

Erin

Cooking Level: Expert

Living In: Grand Haven, Michigan, USA

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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1 user found this review helpful

Reviewer:

jandsmommy

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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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1 user found this review helpful

Reviewer:

foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

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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54 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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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83 users found this review helpful