Reviewed: Mar. 31, 2013

Made these roasted potatoes tonight for Easter dinner. Everyone loved them and I had no leftovers. I didn't have red potatoes so I used regular potatoes, added about 1/4 tsp of thyme and used virgin olive oil. I will make this again for sure.

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Reviewer:

lyaaf

Cooking Level: Intermediate

Reviewed: Mar. 17, 2013

Great base recipe! I added a sprinkling of parmesan cheese, and baked it for a bit longer to get a nice brown (about 30 minutes).

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Reviewer:

LVRebelGirl

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Reviewed: Feb. 26, 2013

This is pretty easy and yummy. The only thing I did different was baked it for about 35-40 minutes to get it crispy.

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Reviewer:

OolyndeoO

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

Reviewed: Dec. 26, 2012

Potatoes were great, but took at least 3X longer to reach the nice brown color in the photos, so plan accordingly!

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Reviewer:

chef CT

Reviewed: Nov. 15, 2012

These were delicious! I roasted them for about 45 minutes.

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Reviewer:

liss681

Reviewed: Oct. 11, 2012

Try using fresh Rosemary and Olive Oil instead of vegetable oil. Much better for you. Loved cooking this with baby back ribs and a fresh garden salad. Potatoes, Rosemary and Lettuces from my garden!

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Reviewer:

Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

Reviewed: Oct. 6, 2012

Very nice. I usually have to bake potatoes a lot longer than recipes call for, so I was pleasantly surprised when I only had to bake an extra ten minutes, for a total of 30 minutes. These were nice potatoes, not too difficult, and a lovely complement with the steak and mixed veggies hubs made for dinner. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Oct. 5, 2012

Easy and tasty side dish! I used peeled, half-moon sliced white potatoes. And experimented with different dried herbs (basil, parsley,etc.)

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Reviewer:

Nuri

Cooking Level: Expert

Reviewed: Sep. 28, 2012

These potatoes were wonderful. I did have to bake them for about 10 minutes longer than suggested on the recipe. Also, I used "fine herbes" instead of rosemary because it is what I had and it worked beautifully. Also, it was the correct amount of oil because we didn't have to worry about excess oil. Lastly, we baked it on a cookie sheet with foil to make sure it would get crispy.

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Reviewer:

rmacmillans6

Cooking Level: Expert

Living In: Peoria, Illinois, USA

Reviewed: Sep. 13, 2012

I've been making roasted potatoes this way for years and just love them! I usually use garlic powder in place of of the rosemary though. I just love garlic!!

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