Reviewed: Feb. 21, 2012

Quick, easy, and very tasty. You could easily add different seasonings to tailor this recipe.

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Reviewer:

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Reviewed: Feb. 14, 2012

Loved the flavor the rosemary added. The foil definitely needs to be sprayed with Pam - mine were sticking to the foil pretty fiercely when I tried to turn them half-way through. I also think they need to be cooked a couple of minutes longer. Salt - my husband DOES NOT like too much salt on his food. I taste-tested these before I cooked them and I thought they'd end up too salty, however once they were cooked they tasted just fine - not too salty at all.

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zjgreen3

Reviewed: Feb. 12, 2012

This recipe is really quick and easy. I even reheated it twice due to the main course taking a little longer and they still turned out perfect. Upon reheating though I added 2 tsp of butter and they tasted great. Thanks for posting.

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T.Mason

Cooking Level: Intermediate

Living In: Lebanon, Ohio, USA

Reviewed: Feb. 8, 2012

A tasty side dish.

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Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Jan. 27, 2012

Really good! I think I will go a little lighter on the rosemary next time. I only used 5 smallish potatoes and kept the same amounts of everything else, so it was probably a little heavy to start with. I cooked for the 20 minutes and used my broiler for about 5 minutes to crisp them up. Even the kids liked them!

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mombrasic

Reviewed: Jan. 23, 2012

I also have a similar version...I add one packet of lipton's beefy onion soup mix to an 1/8th of a cup of EVOO. Place potatoes, 1/2 cup chopped onions and 1/2 cup chopped green bell pepper in a gallon ziplock bag, pour inn oil mixture and toss until thoroughly covering vegetables. I put mine in a 9X13 glass pan and bake at 450 for 30 mi9nutes. Mix vegetables after 15 to 20 minutes.

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Reviewer:

J_Schue

Cooking Level: Expert

Reviewed: Jan. 22, 2012

As written, this recipe would have to be a 1 - considering the overall cooking time provided is at least half of what is required. That said, with the tweaks provided by the comments I did read, this is easily a 5 star recipe. I have been cooking potatoes in a similar fashion for years, but always with olive oil and 1-2 tsp minced garlic. I also prefer fresh rosemary whenever possible. The tip of roasting at 450 degrees for 20 minutes then 400 degrees for another 20 (or so) minutes is the best (in my opinion).

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Reviewer:

SuzyQ

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Jan. 22, 2012

So easy, so good, and a very impressive potato side. My family just loved it. I didn't bother to tell them how easy it was. Oh, and I left the skins on the potatoes. Yummy!

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Reviewer:

patgal

Reviewed: Jan. 22, 2012

I've done something similar for a long time now also. I use olive oil and different herbs and spices depending on the meat/main dish seasoning being served. I also do the same with sweet potatoes.

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