took the advice of monsieur sax and mixed everything in a bag the night before. i learned that potatoes don't look very good after marinating overnight in a bag. oh well, they tasted good :) used herbes de provence and rosemary.

I used Olive Oil for this and added some Thyme and Parsley. My family loved it. My 9 yr old couldn't get enough.

A good base, as others have said. Added garlic, salt, onion powder and pepper. Roasted, turning occasionally, until crispy.

yummers! we will definitely be making these again! Since we like them more chip-like I sliced the potatoes and added 1/4 tsp garlic powder.

This recipe is great! The potatoes are bursting with flavor. I took the advice of a couple reviewers and added garlic powder and Italian seasoning, which I would definitely add again. I also used olive oil and had some problems with burning, so I would reccommend raising the oven rack up if using olive oil. Thanks for the recipe!

i made these last night with a few tweaks:I used olive oil instead of vegetable oil, I added about a tablespoon of minced garlic, the wet kind you get in the jar, not the powdered stuff, about 1 1/2 tbls of italian seasoning, and 1/2 tsp of ground thyme. I put the potatoes in a ziploc bag and then added all the ingredients and just shook it all up and poured the potatoes into a 9x13 baking dish that i had coated in fat-free cooking spray.Also had to cook them for about 35-40 minutes almost twice as long, as other reviewers sugg. They came out unbelievable! My boyfriend absolutely loved them and he is NOT a fan of roasted potatoes, but he raved all through dinner about how good they were! Thanks for the recipe!

I made these the other day, very tasty. However, even cut into smaller than quarters, they had to cook considerably longer than the 20 minutes suggested in the recipe.

try using non-stick foil, it works very well. i mix olive oil with butter and i season it to our own tastes. everyone loves it.

Very yummy...I added some onions with my potatoes and they were a hit.

Making the cooking time 40 minutes, adding a little more oil and a squirt of lemon makes these perfect.

These are really good! I usually sub Herbs de Provence for the rosemary, but otherwise stick to the recipe, and they turn out flavorful. They do stick to the foil though. After making these 4 or 5 times, I went in search of a different recipe because I wanted something that didn't dry out as badly or stick to the foil. They are good, but tasted basically the same as my home fries I make on the stove-top, and not so much like the roasted potatoes I get in restaurants and love. I have now taken some techniques from another recipe and use them with this one. Here's what I suggest: Use baby potatoes and cut each in half. Simmer halved potatoes for 6-7 mins to soften and infuse with moisture so they don't dry up during baking. Line the baking sheet with foil and drizzle olive oil over the foil to lightly coat, then place each potato half on the foil cut-side down. Brush potatoes with excess olive oil from the pan, then season and bake. Now my potatoes turn out PERFECT every time -- nicely carmelized, crispy skin, soft on the inside, not at all dry, and they don't stick to the foil!

Used this recipe with the Ham and Redeye Gravy posted on this site. An excellent combination with biscuits and carrots!

I too like my potatoes crispy. So, instead of halving them, I sliced them rather thick. Doing so allows each slice to have a LOT more flavour, as well as more crispiness.

There is only two of us so I only used two potatoes. Didn't need to measure, I just doused them with olive oil, sprinkled on the pepper and rosemary and also added italian seasoning. I had them in the oven at 400 for 15 minutes but I was in a rush so then I put them in the microwave for 4 minutes.... and THEN I broiled them real quick so they would brown a bit. It is a good quick recipe.

VERY good - and I used dried Rosemary since its what I had on hand. My husband wants this in the rotation!

Pretty good, but next time I'll add more seasonings to our taste.