Reviewed: Oct. 22, 2009

Soooo good! I just used all russett potatoes and cut them into smaller chunks so that they would cook all the way through. I used garlic in place of rosemary. I'm not a huge rosemary fan. These were simply amazing!

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jm.helle

Cooking Level: Expert

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Reviewed: Oct. 9, 2009

quick, easy, and so very yummy. perfect!

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katie

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Divide, Colorado, USA

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Reviewed: Sep. 24, 2009

Very good. I made the recipe as written. I loved the taste of the rosemary, but the potatoes were not soft enough for my preference. Will increase to 30 minutes next time I make it.

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Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Sep. 13, 2009

Great recipe. A family favorite.

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amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Aug. 30, 2009

Great recipe, very simple and easy. I used fresh rosemary instead of dried.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

I used half a package of onion soup mix along with the rosemary to give it more flavor. Also shook in a ziploc bag first to make sure they were evenly coated. Thanks!

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Beth Harris

Cooking Level: Intermediate

Living In: Hendersonville, North Carolina, USA

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Reviewed: Aug. 25, 2009

Needed a roasted potato for Baked Potato Soup. Simple and fit the bill for what I needed, as I planned on adding spices to the soup so I didn't want the potatoes to be overpowering. Thank you.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 19, 2009

not great. Too potato-ey. The flavor wasn't very strong and the outside wasn't crispy at all. I'm not a big fan of potatoes so I normally wouldn't even choose this as a side dish but I was cooking for my inlaws and needed a side dish for a roast. nobody really liked them. They weren't the worst potato dish I've had but I won't make them again.

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Tina W

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

Very good, especially with steak. I used olive oil vs. veg oil. The cooking time was a bit off. I baked mine at 425 covered with foil for 20 minutes, then uncovered for another 20 minutes.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 28, 2009

Very good and easy. I made with Russets and they were still wonderful. My hubby even thought they were fried!

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GREENAYED

Living In: Scottsville, Kentucky, USA

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Reviewed: Jul. 25, 2009

Great recipe! Both my husband and I absolutely loved them. I used small russet potatoes and they came out beautifully. Because we both love bacon, I added 4 strips of thick-cut fresh bacon to the top. It roasted with the potatoes and added a nice smokey, savory flavor. The only thing that confused me is it doesn't specify whether to cook covered or uncovered. So I roasted them covered for about 20 minutes, then uncovered them and let them roast another 10 minutes and they came out cooked perfectly in the center with a slightly crispy outer. I will definitely be making these again!

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Morgan

Cooking Level: Intermediate

Living In: Longmont, Colorado, USA

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Reviewed: Jul. 13, 2009

very good. I cut pretty small and they were crispy after about 30 min. I used seasoned salt on the potatoes instead of regular. Does not need other spices/seasoning, in my opinion. the rosemary was very flavorful.

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camgo

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Reviewed: Jun. 20, 2009

Easy and tasty, maybe a bit too much rosemary for my 6 year old.

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Viki

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Reviewed: Jun. 1, 2009

Yummy! Of course, I added some spices to jazz it a bit. I bought some chipolte chili powder for a recipe and only used 1/4 tsp, so, of course, I wanted to use it up! I added 1/2 tsp of the chipolte powder, 1 tsp garlic powder, 1/2 tsp onion powder and wow, was it yummy!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: May 25, 2009

Extremely easy, extremely tasty, I cut the potatoes a bit smaller so they were crispier. I also added some garlic powder.

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Michal

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Reviewed: May 23, 2009

These were delicious!

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OliviasMommy

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Reviewed: Apr. 26, 2009

Excelent! I just put them in a metal tray in the oven for 20 minutes and it worked! I just added Garlic pownder, dry rosemary, paprika, salt and olive oil....Delicious!

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Maria Mabeus

Cooking Level: Beginning

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Reviewed: Apr. 14, 2009

These were wonderful, I followed another reviewers advice and let them soak in the marinade in a ziplock bag for a few hours. My son who does not usually like potatoes loved these!

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RBRADY

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Reviewed: Apr. 6, 2009

These were great. Simple and tasty. It definitely took a lot more than 20 minutes to cook them, though, and by the time I did take them out, they were probably over-done. So all I can say is that you need to keep checking them after they've been in the oven about 30-40 minutes. Nonetheless, I'll definitely make these again.

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