Reviewed: Apr. 11, 2010

we tried this with dried rosemary and fresh oregano, basil, thyme, chives and dill. we baked it for 20 minutes at 450 and turned them, baked them again at 400 for 15 like monsieur sax said. IT WAS SO GOOD! will make them again!

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Reviewer:

Dilki

Reviewed: Apr. 6, 2010

I have been searching for a good roasted potatoe recipe! Thanks for sharing - this one was excellent. I tweeked it by using Klondike gold fingerling potatoes (because I had them), olive oil and baked at 450 for 15 minutes then 400 for approx. 40 min.

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Reviewer:

hmurg7

Reviewed: Mar. 31, 2010

I used peeled and cubed russet potatoes and extra virgin olive oil, mixed all the ingredients into a bag and made sure all the potatoes were coated. I put them in the oven for 30 minutes using a glass baking dish lightly greased with cooking spray...they were delicious and so simple! Who knew such a simple combination would taste so good!

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Reviewer:

Michelle S11

Reviewed: Mar. 14, 2010

These potatoes turned out fantastically - the flavor wasn't overwhelming and really let the crunchy outside of the potatoes shine. Goes fantastically with chicken breasts baked in the oven. I started these potatoes and after cleaning and prepping the chicken, popped that in too and they both finished at the same time! I've made these a few times now and will continue to make them on nights I'm making main dishes that take a bit longer to cook.

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Reviewer:

sneezy

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 3, 2010

For years I have roasted potatoes this way, but with fresh dill and parsley in the summer. Though dry dill will do. And yes about 40 minutes is more like it. Awesome!

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Reviewer:

plewis

Reviewed: Feb. 22, 2010

As written, this is okay. The potatoes really need more time -- mine took 45 minutes. I stirred them several times to make sure all sides were crispy. You can experiment with spices to make the flavor more interesting. I added garlic powder and subbed olive oil for the vegetable oil and sea salt for the table salt. I've also used garlic pepper. They go great with just about everything.

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Reviewer:

BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

Reviewed: Feb. 21, 2010

Very yummy! I added a little bit of garlic powder

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Reviewer:

ETHANSMOM2

Reviewed: Feb. 19, 2010

easy and delicious. A staple in our home.

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Reviewer:

junglepilotwife

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

Reviewed: Feb. 10, 2010

LOVE them!! i told my sister about them and her family loves them, too! the only thing i do differently is to add a little less pepper. i'd make them every day if i could!

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Reviewer:

debwelsh

Reviewed: Jan. 16, 2010

This was a good recipe. All ovens vary and some use convection so basically, just check them for your preferecnce. Not so hard to figure out. I also disagree with people who used extra virgin olive oil (evoo) since it's smoke point is somewhere around 400. Any kind of vegetable oil really does work best. Lastly, I did add more rosemary and a sprinkle of basil only because we love them. Thanks for a good basic, simple fail proof recipe. =)

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