Reviewed: Apr. 25, 2006

I think I'm going to boil the potatoes some before actually baking it next time just to soften them up a little, otherwise it was a great dish.

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Lisa

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Red Lion, Pennsylvania, USA

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Reviewed: Apr. 22, 2006

These potatoes were amazing ... follow the ingredients as listed including the salt and you get a perfectly seasoned side dish. I did double the cooking time however to get them fully cooked and slightly crispy on the outside.

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MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: Apr. 19, 2006

This was pretty good. The rosemary wasn't too overpowering, and it was so simple to prepare. To cut down on the baking time I microwaved the potatoes for 3 minutes then only had to bake for 15 minutes. I think it says 10 minutes, but definitely needed more time than that. I didn't have small potatoes either so I had to use what I had which was large white ones. But they turned out great and I will make this recipe again, thanks!

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Kerri Leigh

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Apr. 9, 2006

This was absolutely wonderful- my husband and I couldn't believe how flavorful it was! The only change I would make is to cut the potatoes into large cubes, instead of into quarters.

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RLupisella

Cooking Level: Intermediate

Home Town: Spartanburg, South Carolina, USA

Living In: Clinton, Tennessee, USA

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Reviewed: Apr. 2, 2006

Very good and flavorful. Had to cook for 45 minutes though, not twenty as stated in the recipe.

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BeeBee

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Reviewed: Jan. 21, 2006

I used olive oil, and didn't really measure any of the ingredients, but these turned out fantastic. I had to cook them longer (about 40 minutes). They were simple, yet a perfect addition to the meal. I served them with the pork tenderloin with mustard sauce from this site.

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DEBORAHM4

Home Town: Farmington, New Mexico, USA

Living In: Orem, Utah, USA

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Reviewed: Jan. 20, 2006

Roasted potatoes can be so yummy and they go great with just about anything. I tossed everything in a large plastic container and then spread the potatoes out on a cookie sheet covered with foil. I did not use rosemary but did use garlic and onion powders. Thanks for sharing.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2006

These were good, but a bit bland and dry in my opinion. Will make again with some adjustments though!

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Andrea

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Reviewed: Jan. 14, 2006

Delicious! I love this recipe! The only thing I added was 1/2 tbs more of vegetable oil and a sprinkling of parmesan cheese during last 10 minutes of cooking time. I did double the cooking time. My 10 year old loved them. So simple and yet so tasty.

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bridget

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Reviewed: Dec. 4, 2005

Yummy......these are delish! Don't be afraid to use your favorite or different spices, although I liked the rosemary. I did have to add more than 20 minutes to roasting time, and I even cubed my potatoes,instead of quarter them.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Nov. 12, 2005

This recipe is a good place to start from. However, after some trial and error, I would suggest some tweaks. I added garlic powder, italian seasoning and a little parmesan cheese to the mix. I also used olive oil (they needed more then 2 T). I doubled the cooking time(I like mine crispy on the outside) and gave them a stir about half way through cooking. I had fresh rosemary on hand so I used that instead of dried. Also, I've found I have better luck with keeping them from sticking and getting them crispy if I use a metal baking pan (rather than glass).

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Oct. 31, 2005

These turned out pretty good. I used olive oil, and along with the rosemary, I added basil and paprika to give it some color. I ended up baking the potatoes at 425 degrees for 30 minutes, turning them twice. Family loved them! Thanks!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Oct. 22, 2005

Thought I had the best recipe for roasted potatoes already...I was wrong. This is great. I thought a whole tsp. of salt seemed like a lot, but used it all anyways, and it was perfect. A lot of the comments said that these potatoes looked really bland so they added a bunch of spices. However, my old recipe was similar to the ones they made up, and I think the extra spices take away from the simple rosemary flavour.

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kerrip

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 20, 2005

easy to make and a yummy side dish for just about anything. my boyfriend keeps asking when i'm going to make them again.

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genettaj

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Reviewed: Aug. 1, 2005

they were easy to make and tastey to eat. nice, simple side dish.

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BOGANST

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Reviewed: May 3, 2005

We really liked these!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 19, 2005

These were terribly bland and the cooking time was way off... I added A LOT to make it have some flavor. I didn't measure, but I sprinkled a decent amount of paprika and garlic powder, and I felt it needed a lot more salt (I use sea salt) and pepper. I used teeny tiny mixed potatos from the farmers market and it still took close to 40 min. to get tender. Overall, it turned out just ok with all of my changes.

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SHERYLHAMMER

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: New York, New York, USA

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Reviewed: Feb. 18, 2005

if you add a little of italian seasoning they come out better

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TINA87I

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Reviewed: Jan. 27, 2005

Very good, but I also added crushed garlic, extra rosemary, romano cheese, and that helped flavor it up as well. I also used a potato medley- red, yellow, white, and purple potatoes, helped to color the dish a bit more. It definitely needs more than 20 minutes to cook- more like 35-40. Very tasty potatoes.

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ZORGE3333

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Reviewed: Dec. 28, 2004

Very easy to cook and taste wonderful. This was the first time we roasted potatoes. We used a casserole dish because we didn't have a roasting dish or pan. It still came out great. Big thx.

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mshi

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