Reviewed: Jun. 6, 2008

Perfect. Use a coarse ground salt.

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Reviewed: Jun. 5, 2008

These were great and easy. I used coarse kosher salt, pepper, garlic powder, a little steak seasoning and some oregano (for color) and olive oil, tossed it all in a ziplock bag spread them out on a cookie sheet to bake. Will make again!

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Bells67

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

Living In: Temperance, Michigan, USA

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Reviewed: Jun. 2, 2008

Nice and 'creamy' texture inside; don't know any other word to describe it; was quite nice. Had the oven up high as mentioned; and the potatoes were golden; but it wasn't as crisp on the outside as I was expecting; but still; quite nice. Will likely make this again...

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Bengali

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Reviewed: May 23, 2008

I didn't bother measuring the olive oil, and just poured into a ziploc bag (any excess oil stays in the bag). The best salt for potatoes is Kosher salt--IMO, it packs more of a salty punch that potatoes need. I also added fresh grated Parmesan cheese, and garlic powder. My potatoes took almost 40 minutes to get golden brown.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: May 23, 2008

Yum. I added a little Italian seasoning to a Ziploc bag with the potatoes, olive oil, salt/pepper and tossed to coat, then cooked in a baking dish sprayed with Pam. Cooked perfectly and tasted great!

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Brooke

Cooking Level: Intermediate

Home Town: Mesquite, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: May 19, 2008

These were delicious! My husband said these were the best potatoes I have made yet! :-) Thanks!

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Mandalyn

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Phoenix, Arizona, USA

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Reviewed: May 16, 2008

Simple, delicious, a real 'go to' side dish. Compliments any meal.

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Hrod

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Denver, Colorado, USA

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Reviewed: May 8, 2008

simple and very good. i also added minced garlic.

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bloom2

Cooking Level: Intermediate

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Reviewed: May 6, 2008

These were great! Olive oil is too expensive for our budget right now so I just melted a stick of unsalted REAL butter in a bowl and coated the potatoes with it. It worked just fine. I also quartered the potatoes to make for easier serving and eating. And my oven never would crisp them so I had to turn it to broil and stir the potatoes every few minutes. It worked like a charm. Don't skip the sea salt, 'tis what makes 'em! :)

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Kim

Cooking Level: Expert

Home Town: Buckhannon, West Virginia, USA

Living In: York, South Carolina, USA

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Reviewed: May 4, 2008

How can something so easy be soooo good? well it was, followed instructions exactly. Tasted crispy and delicious! I used baby yukon golds cause that's what I had. They browned beautifully.

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Candice

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 3, 2008

delish!

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Penny

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: May 1, 2008

I followed the recipe exactly and my potatoes turned out mushy on the inside. Tasty, but a little disappointing. If I make again, I will use regular sized red potatoes and cut them in quarters.

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KATKOMP

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 27, 2008

Used Yukon gold potatoes - cut into quarters, added rosemary and garlic powder - cooked at 450 for about 45 minutes. Delicious!!

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RoyMacGregor

Cooking Level: Expert

Living In: Indian Wells, California, USA

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Reviewed: Apr. 8, 2008

Please try this recipe with Olive Oil, sea salt, pepper, and .... ROSEMARY... fresh chopped rosemary - it's absolutely perfect this way. It's hard to look at another potato after that.

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Kikikins1234

Cooking Level: Expert

Home Town: Mount Pleasant, Texas, USA

Living In: Trophy Club, Texas, USA

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Reviewed: Apr. 7, 2008

These were just okay. I thought they were a tad boring, but my husband liked them. We had them with gravy and they were good that way, but on their own they were just a bit bland for me. They just tasted like potatoes with salt and pepper. Nothing special.

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germanwife

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Reviewed: Mar. 24, 2008

Simply delicious. Served these with a lemon and thyme roasted garlic vinaigrette

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 19, 2008

Quick, easy, family loves them.

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JESSICANIX

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Reviewed: Mar. 19, 2008

Absolutely the best way to roast potatoes. The secret is not turning them but keeping the cut side down. I will never do them any other way. Used a zip-lock bag to shake with seasoned pepper, lawrys salt and Mrs. Dash. Everyone raved and raved.

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jackieo

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Reviewed: Mar. 17, 2008

Great recipe! Used this along side our St. Patty's day corned beef...preferred this to the usual boiled/steamed potatoes. The potatoes I had were a little large, so I cut them into quarters instead of halves.

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Jessica

Cooking Level: Intermediate

Home Town: Paradise, California, USA

Living In: Yakima, Washington, USA

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Reviewed: Mar. 17, 2008

YUM!! This recipe is so simple, but so perfect. I usually cut my red potatoes into small cubes, but they turned out so much better this way. All I had were the bigger red potatoes, so I just cut them in thirds lengthwise. They took exactly 30 minutes. Oh, and I think the temperature made all the difference. I usually do roasted potatoes at 375, but not any more. I added parsley, but that is all I did different. Thanks for the great recipe!

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