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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Reviewer:

Dalou

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Avondale, Arizona, USA

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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Reviewer:

Chelle

Cooking Level: Beginning

Home Town: Evansville, Indiana, USA

Living In: Russellville, Kentucky, USA

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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Reviewer:

diaden

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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Reviewer:

Angellina

Cooking Level: Intermediate

Home Town: Dowagiac, Michigan, USA

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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Reviewer:

Zaphod

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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Reviewer:

Cynthia D.

Cooking Level: Intermediate

Living In: Augusta, Maine, USA

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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Reviewer:

M. Grillo

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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Reviewer:

hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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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Reviewer:

COTECOTE

Cooking Level: Intermediate

Living In: Candia, New Hampshire, USA

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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