The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 14, 2006
I really enjoyed these. Light and tasty. I'm a cheese lover so I added some when the potatoes were done and put it back in the oven for a couple minutes to melt it. I think I'll use this as a brunch dish.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 10, 2006
A big bland
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 10, 2006
I was dubious but it turned out delicious and everyone loved it. I was out of garlic, but I'm sure it would have been better. I mostly used grape tomatoes sliced in half and diced red potatoes. It's going in the rotation now!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 7, 2006
very good-but don't use too much basil. use as a side with an omelet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 13, 2006
Very nice. Used very small reds, cut in half and steamed for 10 minutes. Put on low sided foil covered baking sheet and drizzled with garlic infused EVOO. Cut fresh grape tomatoes in half and tossed with potatoes, fresh basil and oil. Roasted at 425 deg. for 15 minutes on next lowest rack in oven. Tossed on the fresh chopped rosemary and back in oven for another 5 min. Before eating added more fresh basil and a grind of salt and fresh black pepper. Served with steamed fresh shrimp and roasted fresh corn. Steaming and roasting times can vary--they do for me.
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Cooking Level: Expert

Home Town: Union City, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 12, 2006
I love any roasted potatoe!, but I always 'par boil first' it cuts cooking time and keeps the inside moist and the outside crisp and this is the key to not overcooking other added vegies etc.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 4, 2006
The potatoes turn out great with basil and rosemary. But 400F is far too hot to ever expose basil to, not to mention for 30 minutes. The basil is best added 10 minutes prior to taking out of the oven, and the tomatoes do best at 350F.
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 20, 2006
This was very tasty. I will make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jun. 20, 2006
Very tasty. I really liked the flavor that the tomatoes gave the potatoes. I used regular russets and they turned out great. I did have to bake them for about twice as long as the recipe called for and added salt as well.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: May 3, 2006
The flavor for this dish is excellent. However, I added salt,pepper and extra rosemary - and I'm glad I did, or it would've been very bland. Also, the temperature and time allowed on this dish is inaccurate. I roasted at 400F for 35 minutes, and the potatoes were not completely done.
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Cooking Level: Expert

Home Town: Katonah, New York, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Apr. 26, 2006
A nice side dish to serve with 'Easy Tilapia with Wine & Tomatoes'. For the tomatoes, I used canned petite diced (drained of excess liquid) which roasted to a sundried tomato chewiness -- a fav. Added more garlic, S & P and a drizzle of balsamic vinegar. Diced on the smallish side, the potatoes were done in 30 min. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Apr. 18, 2006
I added a little salt.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 27, 2006
I thought this recipe was delicious, I think that next time I will cook it a little longer to make the potatoes softer though
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 13, 2006
Maybe my potatoes weren't cut small enough, but this one definitely needed some extra time in the oven. And don't skimp on the seasonings - add even more! Still a great recipe and goes with so many things!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 7, 2006
This was really yummy. And easy. I only used 2 Tablesppons of oil to cut back on the calories. And it was still perfect. I also squeezed some fresh lemon on it once it was done. It;s a get side dish to go with Chicken with Garlic, Basil, and Parsley ( another great recipe I found on this site)
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Schaumburg, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 3, 2005
This recipe was pretty bland.
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Cooking Level: Beginning

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Oct. 28, 2005
Liked this one a lot! Like others I added more garlic and I also added a little lemon juice. I sprinkled with salt and pepper and a little extra olive oil before I put into the oven. The tomatoes had a fantastic flavor. Still could have used a little something though.
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Cooking Level: Intermediate

Home Town: Johnston, Iowa, USA
Living In: Wichita Falls, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 17, 2005
Delicious! Five stars all the way. Tastes wonderful, and as noted below, the dish is visually appealing. I added more garlic. Didn't have as much fresh basil on hand, but I used what I had and added some dried seasonings. Came out excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 17, 2005
Wonderful! This dish tasted great, was easy to make and had visual appeal as well.
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Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA
Living In: Rio Linda, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 3, 2005
I really enjoyed this. As always, I like to twist things around just a bit. I agree with everyone who suggested more rosemary. Even if your not a big fan of garlic, more IS better. After roasting it becomes sweet, and mild. I added just a sprinkel or two of Balsamic viniger, and tossed everything together before baking. Yumm!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Happy Valley, Oregon, USA

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