Reviewed: Sep. 28, 2008

Excellent. Complex flavor yet simple. A regular stand-by.

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Krista

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Reviewed: Sep. 14, 2008

A nice, easy dish. I tripled the spices and added a dash of basil.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Aug. 29, 2008

Ono! Everyone loved the potatoes. I've made them several times now and wouldn't change a thing!

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Kauai Keli

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

perfect! listened to others reviews and sprayed pam on the pan 1st. also used fresh thyme and rosemary from the garden. sprinked with garlic salt - cause i didn't want burnt garlic peices. Served as a side to the Chicken Cordon-Bleu ll from this site! delish!

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melpalm

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 11, 2008

A few things were off with this recipe and now I regret not having read busymommy's review. It was right on. My potatoes stuck to the pan. I went to check on them and noticed it. I tried to drizzle some more olive oil to the potatoes but by then it was too late. The taste was saved because I added 1/2 tsp. of Greek seasoning too. Otherwise I believe it would have turned out too bland.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Aug. 10, 2008

Love this recipe! I did omit the thyme because my husband doesn't like it. The minced garlic burns quick, so next time I'll try garlic powder.

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Teresa

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Reviewed: Jul. 20, 2008

Terrific with my new red potatoes, right out of the ground. Used fresh herbs (thyme & rosemary) and uncured garlic (plucked from the garden). Very fine early harvest dish.

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HESTIA

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Reviewed: Jun. 9, 2008

This was not bad, but not the best roasted potato recipe. I may increase the amt. of the rosemary and thyme next time. Two crucial steps left out of the instructions: 1. Even with the oil, spray a thin coat of Pam on your baking sheet to help prevent sticking. 2. You MUST periodically flip these over while cooking. They brown very fast and you want to ensure crispiness all the way around.

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: May 26, 2008

This recipe turned out very tasty, but 425 was too high for my oven and the potatoes burned. Next time, I will keep it at 400 degrees. But, regardless of a littel charring, they still tasted very good. I really liked the rosemary. We will make this again!

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Gwen

Cooking Level: Intermediate

Home Town: Gastonia, North Carolina, USA

Living In: Shelby, North Carolina, USA

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Reviewed: Apr. 22, 2008

hmmmm...just a little boring. Didn't do much for me. I think I prefer new potatoes in more of a buttery herb glaze.

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Apr. 21, 2008

Did not have rosemary. Used sage instead.

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KCALLAH

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Reviewed: Apr. 8, 2008

these were very good and had a great flavor, but i would shake the pan every 10 min or so because if you put them in the oven and forget about them they brown alittle to much on the side tuching the pan...

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BreezyGonzalez

Cooking Level: Beginning

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Reviewed: Apr. 3, 2008

A quick and easy recipe that is full of flavor. I used butter instead of oil and they still came out great. They were so good infact my husband wanted to know how to make them just in case he wanted them and I wasn't around. And this is a guy that rarely cooks anything.

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Cassandra

Cooking Level: Intermediate

Home Town: Front Royal, Virginia, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Mar. 31, 2008

These were great, except VERY SALTY. I would cut out the salt totally. Also, I cooked them at 450 for only 10 minutes or so b/c the garlic was starting to get too brown, so I dropped it to 400 for the last 35 minutes.

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