Reviewed: May 20, 2012

Try grinding your rosemary in a mortar & pestle and adding it in to the flour & crumbs mix.

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1 user found this review helpful

Reviewer:

Jan

Reviewed: Mar. 5, 2012

Loved it! I will definitely make this again

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Reviewer:

alexisc22

Reviewed: Jan. 24, 2012

Excellent. Needs a little more flavour though. I'll have to add some more spices next time.

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Reviewer:

Kristen

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Cooking Level: Intermediate

Home Town: Elmira, Ontario, Canada

Living In: Waterloo, Ontario, Canada

Reviewed: Sep. 1, 2011

Very nice recipe! I love oven roasted potatoes and these had a nice coating which was a bit different. I scaled this way back and basically eyeballed the ingredients. Definitely add more spices and cut back on the flour! I also added some Parmesan cheese to the mix and overall, this was very good.

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13 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 9, 2011

I cut this recipe in half. I found I had the same issue that Pam-3BoysMama had in that the rosemary just would not stick on the potatoes. I think I'd like to try this again without the flour and breadcrumbs and see if I don't have better luck with the spices sticking. I think it might be better.

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32 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 9, 2011

Terrific recipe, E-Z and flavorful. Rave reviews from dinner guests. Like others, I cut it way down for a smaller group, which reduces baking time as well. Check it after half an hour. A couple of tweaks: Instead of garlic salt and onion salt I used fresh minced garlic and a chopped shallot, then some sea salt. Worked great. I'm sure white-end of a scallion or any other finely chopped onion would work well, too. This is a keeper, thanx.

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18 users found this review helpful

Reviewer:

Neighbor

Reviewed: May 4, 2011

These were great but I made them very simply. I just sliced as wedges and put into a baking dish with butter and sprinkled with parmsean cheese. I added more cheese when they came out of the oven so that it would melt. I am certain next time i will vary the cheese and was thinking of adding bacon bits too... Thanks for submitting!

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16 users found this review helpful

Reviewer:

Dawnifer

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Puyallup, Washington, USA

Reviewed: Oct. 29, 2010

If I eliminate the flour or nearly eliminate it and turn the wedges over half way through the cooking time I think I would like these. Mine didn't have much flavor and they burned on bottom.

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13 users found this review helpful

Reviewer:

Barbara S

Reviewed: Jul. 7, 2010

These are fantastic. I didn't exactly measure out the spices, and I'm pretty sure I used more than the recipe called for, but they turned out delicious. I did scale the recipe back and it didn't take the full 45 minutes for them to get nice and crispy, so you may want to keep an eye on them while they're cooking.

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14 users found this review helpful

Reviewer:

maryyyy

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jun. 10, 2010

This was great!! I did add a little shredded parmesan/asiago cheese (from can) to the bread crumb/flour mix which I put in a plastic bag and then dumped the greased potatoes in to coat. I didn't have a problem getting them nicely coated.

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27 users found this review helpful