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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CAROLYNBASS

Home Town: Palo Alto, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 23, 2009

I used olive oil instead of vegetable and added extra basil, parsley and garlic powder. YUM!

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Alley

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Reviewed: Jan. 13, 2009

I used about 5 pounds red and yukon potatoes and added some parmesan. I cut the pieces into 1/2" chunks, nice bite size pieces, and they were done in 20 minutes. I broiled them for 1 minute after that to get them a little browner - probably could have done 2 or 3 minutes. They tasted delicious. Next time I'll stir them while baking, as they stuck to my well-greased aluminum foil.

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Kris

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

Really easy to make. I did add garlic and balsamic in a 2 to 1 ration with the olive oil which added a bit more flavor

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Alison

Cooking Level: Beginning

Home Town: Columbus, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 23, 2008

This is an easy and simple recipe. The only thing I did different was to use olive oil. This recipe lends itself to variations too. Next time I may toss some parmesan cheese for some zest.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2008

Flavor was really good. I cut the pieces smaller than the recipe said and still had to cook for 25 min @ 450.

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Travis Beyerl

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Reviewed: Dec. 14, 2008

These were okay, lacking a little in flavor - I made the recipe exactly as written...if I was a more experienced cook I would have added some other spices.

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Allison

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Reviewed: Dec. 14, 2008

Excellent and easy. Monsieur Sax offers some great suggestions, which I followed.

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Dec. 10, 2008

I did need more oil for my pan, they kinda stuck. I did not have rosemary but, I did use a bit of garlic powder and it was great.

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LORIAICFAN

Cooking Level: Intermediate

Home Town: Berwyn, Illinois, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 3, 2008

I used half red, half Yukon gold taters. I also cooked at 450 for 20 minutes, stirring them, then 400 for 15 minutes. Perfectly browned and crispy enough.

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Nov. 15, 2008

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.

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djo

Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

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Reviewed: Nov. 12, 2008

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

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Yarie

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Sep. 30, 2008

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

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Aredendra

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2008

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!

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newbie320

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Reviewed: Aug. 10, 2008

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.

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Reviewer:

DaJoy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Queens, New York, USA

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Reviewed: Jul. 30, 2008

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!

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Reviewer:

ajsmom0513

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Reviewed: Jul. 25, 2008

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.

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