Reviewed: Feb. 18, 2008

I love these potatoes, My husband is not fussy on roasted potatoes but he loves these I now make them at least once a week. Thanks for a great recipe

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Countrygal

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Reviewed: Feb. 15, 2008

I'm giving four stars b/c I followed the recipe to a T, but it needed to be stirred at least once during cooking, b/c mine stuck to the pan - not a very nice presentation. But I will say that 35 minutes at 450 was perfect, tender and crispy (despite some being mushed b/c the were stuck so bad). Overall great recipe, will keep, my husband loved them.

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Rex

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Feb. 12, 2008

Love these potatoes. They are easy to make and will spice up any meat dish. They are a new favorite for my family.

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DEBRA

Cooking Level: Expert

Home Town: Terre Haute, Indiana, USA

Living In: Prescott, Arizona, USA

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Reviewed: Feb. 11, 2008

great

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Adrienne

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Reviewed: Jan. 31, 2008

Hm... my potatoes turned out pretty dry. Perhaps I just overbaked. Anyways, they were very good, but nothing spectacular. I'll give them another try. Watch out for burnt garlic.

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EMITHEBUG

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jan. 29, 2008

These were amazing!!! I will absolutely be making them again. We had them with steaks made with my favorite red wine sauce and fresh baked white mountain bread.

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TAZICKET

Cooking Level: Expert

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Reviewed: Jan. 18, 2008

Made these last night and they were fabulous!! :-) Will definetly make them again.

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Kassandra

Cooking Level: Expert

Home Town: Garden Valley, California, USA

Living In: Rocklin, California, USA

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Reviewed: Jan. 9, 2008

These were very good!! The only change I made was that I omitted the thyme, so I just used olive oil, rosemary, garlic, salt, and cayenne pepper. I tossed them every 10 mins or so to make sure they didn't burn, then when they were done I broiled them for about 2 mins to make the edges crispy. Turned out delicious!!

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Brayden's Mommy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Dec. 12, 2007

This is really really good - I will definetly make it again - I did add a little more spice than what the recipe calls for - but I like everything with intense flavor - even my picky husband liked it.

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Stefanie W

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Dec. 7, 2007

Easy and a big hit!!! Thanks for this one.

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dwill1946@bellsouth.net

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Dec. 3, 2007

Easy with great flavor!

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M3B

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2007

Mmmm...delicious! I needed a way to use up a bag of those cute little fingerling potatoes (which I left whole). If you use fingerlings, cut the roasting time to 20-25 minutes. Extra-virgin olive oil gives better flavor than veg. oil, and I recommend kosher salt (1 tsp) if you have it on hand. Here's the surprise: I found that the potatoes actually tasted better after resting awhile. I was nibbling on them as I did dishes, and they were SO much more flavorful than hot from the oven. They were still warm after 20-30 minutes (I had dumped them into a ceramic serving bowl). Meanwhile, the flavors of the garlic and herbs had developed more. Thanks for a simple, yummy side dish.

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Nov. 9, 2007

These were incredibly, unbelievably easy to make and tasted soooo delicious. I used mini red potatoes as well, and they were just as savoury. Will definitely use this over and over again. So time saving and simple. Love it!!

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nanciwithani

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Reviewed: Sep. 22, 2007

Very good recipe - gave me a chance to use some fresh herbs from my garden. I added fresh parsley because I have a ton...broiled them for the last 2 minutes to make them extra crispy on the outside.

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Katie H

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Sep. 20, 2007

Quite nice-served them with the Burgundy Pork Tenderloin and some vegetables-they were plain and simple but nice alongside a full-bodied dish like the Burgundy Pork. Next time I would have added real butter instead of oil and I used garlic powder instead of minced garlic. I will make these again!

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julei

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 16, 2007

Easy and delicious. I used fresh rosemary and it turned out beautifully. I will certainly make this again.

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Reviewer:

Eliza

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Sep. 15, 2007

This recipe was pretty basic...however, if you scale the recipe down (like I did) you should keep an eye on it while it's in the oven so it doesn't burn. :)

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