This recipe is very good as-is, but I love to change things up and this also serves as a great base recipe.
I've made it with both red and regular potatoes following the recipe as is, and it turned out well. The potatoes are a little salty for those who prefer less salt, so I usually end up halving the salt (also because we have family members with high blood pressure and on low-sodium diets). The original recipe allows the flavor of the rosemary to take center stage, but if you want a more complex flavor you can change things up by adding other spices.
To change things up, I add 1/4 tsp parsley, 3/4tsp garlic powder, and 1/4tsp onion powder. I have found I can more easily coat the potatoes if I toss them first in oil in a gallon size ziplock, then add the spices and toss again to coat evenly. Then I put the potatoes on a foil-lined cookie sheet (quick and easy clean up!). I bake at 425 for 20 mins, then turn potatoes to keep them from sticking the the foil later) and continue cooking for another 15-20 minutes or so.
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This recipe is very good as-is, but I love to change things up and this also serves as a great...