Reviewed: Oct. 30, 2009

READ REVIEWS FIRST!! Ok this was delicious with changes. Luckily I read the reviews first so I reduced rosemary and thyme to 1 tsp each -which was PLENTY. I also cooked potatoes for 30 min. alone and then added the asparagus for 10 min ONLY and it came out perfect (any more cooking would have overcooked it) - so total cooking time was about 40 min. I also put garlic cloves through garlic press rather than slicing. With thee changes it was DELICIOUS!

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YankeesJets

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Reviewed: Oct. 15, 2009

I rated it a 4 only because I think the spices were overkill. I didn't read any reviews before making it, but in hindsight I would have cut back on the rosemary and tyme (maybe 1/2 to 3/4?) like other reviewers. I am also in high altitude, so the potatoes took a little longer to cook, which I am slowly getting used to. I would recommend waiting until the potatoes are pretty much done before adding the asparagus. But I think next time I make this the outcome will be a 5!

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Jessica

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 25, 2009

Really liked this dish. I followed other reviews and only used half the rosemary, which I thought was a good. This tastes really good cold as well!

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michpoo

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Reviewed: Sep. 17, 2009

This was very yummy, I also did not use quite as much on the herbs and salt, only about half that and it was more than enough. Also the asparagus does not need to cook quite that long. I had very thin asparagus and they were a little over cooked. I will definately make this again!

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Brittani F.

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Macon, Georgia, USA

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Reviewed: Aug. 23, 2009

Very good! I roasted my garlic first, then tossied it with the veggies.

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Geekblink

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Reviewed: Jul. 21, 2009

I also reduced the rosemary and thyme as indicated by previous reviewers, and so glad that I did..The recipe was delicious and I certainly will make it again.

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Dalou

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 1, 2009

I've fixed these potatoes so many times! I especially like to make them when we have company over. I usually leave the asparagus out, but it's good with them, too. I don't even measure out how much olive oil, rosemary, thyme, garlic, or pepper I use. I just eyeball it. The only issue is that sometimes the potatoes stick to the pan, so I make sure I check them and scrape them off if they do.

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Chelle

Cooking Level: Beginning

Home Town: Evansville, Indiana, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jun. 30, 2009

Was a big hit. I adjusted the seasoning to taste. Made way more than I needed and made potato salad with the leftovers.

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diaden

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Reviewed: Jun. 24, 2009

This was very delicious. I'm not a huge rosemary fan so I heeded others advice and used half the amount of both that and the thyme. Used extra garlic because we like it. I cooked the potatoes for 25 minutes then added the asparagus for another 10-15 minutes before uncovering and cooking another 10 minutes. The asparagus took longer than I thought it would but it was a little tough to begin with. I used another reviewers advice and put a little Parmesan cheese on at the end and it was great. We have a few red potatoes leftover since I bought a 3lb bag and we will be having the dish again minus the asparagus before the week is over. Thanks for the great recipe!

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Angellina

Cooking Level: Intermediate

Home Town: Dowagiac, Michigan, USA

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Reviewed: Jun. 23, 2009

I loved how earthy this tasted. My man and I enjoyed every bit of this dish. I followed the recipe very closely too.

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Zaphod

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Reviewed: Jun. 21, 2009

This was a very good recipe. It smelled sensational. I didn't have rosemary so I added a few extra spices to it and added parmesan cheese the last 5 minutes of baking time. This is a keeper. Thank you for the recipe.

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Cynthia D.

Cooking Level: Intermediate

Living In: Augusta, Maine, USA

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Reviewed: Jun. 21, 2009

Not bad, but nothing special. Only added 1 Tsp. thyme and rosemary as suggested by others and it was plently. I guess I'm not a big lover of roasted potatoes. Also, not having a second oven makes planing difficult when it's needed to cook the main dish. The potatoes and asparagus should be served immediately.

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M. Grillo

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Reviewed: Jun. 20, 2009

I've made these very tasty potatoes twice now, the first as to recipe,except using fresh herbs...this time didn't have thyme or rosemary so I used sage and oregano, both excellent. Also I add the asparagus the last 4 mins of cooking at 425.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Jun. 2, 2009

This could be a 5 star recipe with some changes. Following the recipe exactly the asparagus was overcooked and the rosemary and thyme was overwhelming. Next time I will cut the spices in half, and play with the cooking time. I also think broiling the dish at the end would brown and crisp it up a bit. Has potential!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: May 20, 2009

Fantastic!! My whole family raved even my kids. I followed the recipe but used fresh rosemary and thyme, about a TBSP. and a half of each. YUM! This is definitely a keeper!

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homeschooler3

Cooking Level: Intermediate

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Reviewed: May 16, 2009

Sensational! The aroma of the roasting potatoes is fantastic. I made this just as written. Next time, I will decrease the rosemary by one-quarter only because it sort of overwhelmed the thyme. Super yummy!

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: May 1, 2009

added a bit of freshly grated parmesan cheese before and after cooking. used about 1 T of fresh, chopped rosemary instead of dried. yum!

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firstdawn418

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Reviewed: Apr. 19, 2009

Delicious! I used fresh thyme and rosemary, and added some green beans with the asparagus.

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EVEDDER

Living In: San Francisco, California, USA

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Reviewed: Apr. 16, 2009

I took other users' advice and reduced the amount of the rosemary and thyme - I think leaving it at the original amount would have been overkill. Otherwise, it is a great tasty recipe!

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