Reviewed: Nov. 2, 2009

Very flavorful! I loved the tangy tomatoes mixed with the potatoes and basil and garlic. It paired perfectly with the Parmesan Sage Pork Chops I served. Thanks for sharing!

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SGISLANDGAL2

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Reviewed: Oct. 18, 2009

yummy!

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monica

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Reviewed: Oct. 17, 2009

This was delicious! I used 1 1/2 pounds of tiny miniature yellow potatoes from Trader Joe's and a pint of grape tomatoes, cut in half. I also added the fresh basil only for the last 10 minutes of cooking because I didn't want it to burn. Delicious paired with grilled chicken breast. I will be making this again for sure!

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Sep. 26, 2009

I did as Marysf suggested and used small red potatoes, steaming them first. Put them in the pan with the chopped up tomatoes and seasoning, and roasted it for around 25 minutes at 400F. Turned out excellent - even with dried rosemary (didn't have fresh). This recipe is a keeper. Thanks for posting it! Will definitely make again soon.

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CricketsGal

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

Very Good! Thanks!

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LOldis

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Anniston, Alabama, USA

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Reviewed: Aug. 18, 2009

Loved it. Used lots of tips from other reviewers: boiled potatoes first, added salt and pepper, put basil on at end and added cheese. Tasted like a good Christmas side dish.

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daisycoal

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Reviewed: Jul. 17, 2009

only difference was the time it took to cook the potatoes and used grape or cherry tomatoes and some sliced onion. we had this for with christmas dinner and it was fab.

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Cami

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Jun. 22, 2009

With a few slight modifications, a definite 5 stars! For a handy timesaver, use steamable red potatoes for microwaving. Microwave until almost fork tender and cut into cubes. Toss with oil in mixing bowl along with halved grape tomatoes and wedges of onion. Transfer to foil-lined baking sheet and sprinkle with garlic salt and freshly ground pepper. Bake as directed then place under the broiler to brown and crisp before tossing with fresh basil. A delicious summer side dish!

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dianekp

Cooking Level: Expert

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Reviewed: Apr. 27, 2009

These were ok. This recipe needs some important modifications. The temp should be at least 425 if not 450 for 45 minutes to get these cooked well. Also the basil burned off and should be added at the end. Add some parmesan on top and your good to go.

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 3, 2009

Found the cooking time for me took much longer, but overall great recipe!

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LILBEBEV

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 16, 2008

Everyone loved this. Great flavor with the basil and tomatoes. I did wait until last ten minutes to mix in the basil. Made the mistake of waiting to throw the rosemary in then, too. That should probably go in right in the beginning. Also, I quartered the red potatoes and cooked it at 400 degrees for 35 minutes and they were perfect.

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HOLLYBELL

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Reviewed: Oct. 28, 2008

I have used this recipe a few times now and each time have had to add about 20 minutes onto the cook time. Maybe I am not cutting the potatoes up small enough. I also add shredded Romano cheese right out of the oven to give it that extra touch. Very good each time!

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NORDLUNDJR

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 16, 2008

I did not care for this recipe.. How could anyone like this

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mringrassia

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Reviewed: Sep. 12, 2008

When I think of Roasted Potatoes, I imagine potatoes that are crispy on the outside and tender inside. Maybe the tomatoes that I used (yellow tomatoes ripe from the garden) contained too much juice because instead of roasted potatoes and roasted tomatoes, I ended up with cooked potatoes in a slightly thickened tomato sauce. The flavors were very good (hence the "4" rating), but the texture was not what I was expecting. I topped the "casserole" with cheese to make it a complete light meal.

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gapch1026

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Reviewed: Aug. 17, 2008

This was decent. I needed to use up some fresh tomatoes and I was surprised how good they tasted in this. I usually like my roasted potatoes more on the "dry" side, but these were good---just different. I added more rosemary as others suggested and more basil as well. These could really use some salt. By no means my favorite potato recipe, but the fresh herbs and tomatoes give it extra points in my book.

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Aug. 17, 2008

I followed the recipe but wish I would have listened to other reviewers because it was really bland. I could taste basil of course, but the recipe needed something to balance and complement the basil-ness. Next time I plan to double the garlic and add onions. We'll see if that helps. As it is written, the recipe didn't impress me.

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mollee_sheehan

Cooking Level: Intermediate

Home Town: Winona, Minnesota, USA

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Reviewed: Jun. 25, 2008

These are awesome! I wanted something different and had tomatoes around so this was a good choice. I used dried spices instead of fresh. I put them in hot water for about 30 minutes before using to rehydrate them. I used about a tablespoon of the basil and about 1 tsp of rosemary. I also added about 1 tsp of Parsley and 2 pieces of fried, chopped bacon. I used regular potatoes instead of the red ones. This recipe is awesome! I'm so glad you posted it!

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Shea

Cooking Level: Expert

Home Town: Eustace, Texas, USA

Living In: El Paso, Texas, USA

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Reviewed: Jun. 10, 2008

I thought this was a great starter recipe, but i added a bit to it and it turned out fantastic! I diced red potatoes and pre-boiled them for 9 minutes. After, steam fresh green beans for 7 minutes. Strain both veggies, and put on a broiling pan along with fresh diced seeded tomatoes, 1 fresh chopped clove of garlic, 1/2 cup of feta cheese, and 1 can of chopped artichoke hearts. Then sprinkle basil & parmesan & bake for 15-20 minutes! The only reason I give it 4 stars is because you need to add more to make it into 5!

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CollegeKay

Home Town: Houston, Texas, USA

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Reviewed: Apr. 6, 2008

This is a good recipe - tasty and easy to make. I made 1/2 a batch, and it fed 4 easily. It does need salt and pepper and I took the advice of another reviewer and added parmesan (I used freshly grated) to the dish with about 10 minutes left in the 45 minute cooking time.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Apr. 5, 2008

I'm sorry... maybe we messed this one up... but it was awful! Way too much basil and the cook time is way off. (I liked the tomato addition and want to work that into another roasted potato recipe though... not this one!)

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