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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Daniél M.

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Mar. 9, 2008

Delicious! I grated parmesan cheese on them when they came out of the oven. Very crispy!

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Stephanie

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 4, 2008

Followed the recipe. Used new potatoes (small red ones). It was excellent!

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AISLEYBABY

Cooking Level: Beginning

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Reviewed: Feb. 23, 2008

Spray your pan first.... otherwise...Love these. I make them all the time except now I experiment with various spices. Excellent with spicy mustard tossed into the olive oil... such a great flavor especially if the main meat is seasoned similarly. Great dish!

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Andrea B

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Reviewed: Feb. 20, 2008

Really really good...added a bit of rosemary and two cloves of crushed garlic and I think it really helped to give them the fantastic taste that they had. Will definitely make them again!

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Kyla

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Reviewed: Feb. 20, 2008

Very good recipe! In addition to salt and pepper I used some Fox Point Seasoning and cooked it for 10 min at 350, then about 20 min at 400 degrees. It came out perfect! I served it as a side dish for roasted rack of lamb from this web site. It was delicious!!

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Tahoegirl

Cooking Level: Intermediate

Living In: South Lake Tahoe, California, USA

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Reviewed: Feb. 19, 2008

These weren't all that crispy >_<. I did use a different type of potatoes though. I added 3 small cloves of crushed garlic, black pepper, and lots of italian seasoning. Everything else we had at dinner was quite flavorful, and my family thought the potatoes were yummy. This recipe makes double the servings listed, unless you eat a lot of potatoes...

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mayura

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2008

I thought these were awesome!! I had larger red potatoes, so I cut them into bite size pieces and cooked them for about 50 minutes on 350. They were crispy on the outside and had a soft and buttery texture inside. I will definitely be making these often. So easy and so delicious!! :)

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Sarah Sweeney

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Reviewed: Feb. 13, 2008

What a tasty way to eat your veggies. I did the potatoes and added 1 green bell, 1 onion, and a whole bulb of garlic. In addition to s and p, I also added ground rosemary, and parsley. Yum Thanks for a really great tasting recipe!

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sueon

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Feb. 12, 2008

These potatoes were good, I added a few cloves of minced garlic. I will make this again.

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LisaMarie81

Cooking Level: Intermediate

Living In: Salem, New Hampshire, USA

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Reviewed: Feb. 12, 2008

these were wonderful, but I had to cook them at 400 degrees for 55 minutes for them to be cooked all the way through.

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HAIRGODDESS

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Pipe Creek, Texas, USA

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Reviewed: Feb. 7, 2008

These were great! Loved them and SO easy!

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jen1473

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2008

I only give this a 4 because it takes a lot to give out a 5. This is a very quick and simple recipe and I will definitely make it again and again. I sliced my potatoes into quaters and shook the olive oil, potatoes, pepper, salt, garlic powder, and dried basil in a zip lock bag before baking them to spread the seasoning evenly. With about 10 minutes left I placed onions on the baking sheet to sautee in the the oil and seasoning. Everything turned out very good and went excellent with my sauteed mushrooms and grilled steak.

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Holly

Cooking Level: Beginning

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Roasted New Red Potatoes

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