Reviewed: Nov. 6, 2009

These are so good. I used the leftovers in a beef pot pie that I made and it turned out wonderful the addition of these potatoes.

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Debra Steeb

Cooking Level: Expert

Home Town: Sheboygan, Wisconsin, USA

Living In: Belgium, Wisconsin, USA

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Reviewed: Nov. 5, 2009

Yum! I used only a quarter of an onion in fear that it'd just be icky little soggy things mixed in with the potatoes that my boyfriend would pick out, but ha! They turned crispy and totally complimented the flavor. Next time, I'll use the entire onion as the ingredients stated. This was delicious. The bits of rosemary didn't poke our mouths like I heard it would. I stirred/flipped the pieces half way through, just in case- my oven is an idiot. Will make this very often. Thanks sooo much, Kelly!

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ArbitraryCook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Oct. 12, 2009

LOVE! LOVE! LOVE! I make these regularly, adding more fresh rosemary and garlic. Fabulous.

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NALHOME

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Sep. 18, 2009

I always tweak the recipes (I get it from my mom) I used 4 cloves garlic, a rosemary/garlic/seasoning insead of garlic salt, & added sharp cheddar cheese sprinkle on top after baking. My husband liked it ok (it needed more salt - should have used some since I cut out the garlic salt). My son wouldn't really eat it, but he's 19 months old & very picky right now. I liked it pretty well. I used the ziploc bag method. Mine stuck to the foil too. It was ok, but not as good as I was hoping. Of course, it might work better if I followed the recipe.

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Erika

Cooking Level: Intermediate

Home Town: Owensboro, Kentucky, USA

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Reviewed: Sep. 3, 2009

these were pretty good and easy to make... i used the advice of another review and put it all in a ziploc bag to mix it up.. so easy! i found it took longer to make both times i've made this so far... just poke with a fork to test it out first.

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Bethany

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Aug. 10, 2009

These were good, my husband really liked them but i think they need salt and butter

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JosieSue02

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Reviewed: Aug. 2, 2009

Very good! Easy recipe!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jul. 28, 2009

This is a favorite for my husband and I. Everyone we have had over loves it and wants the recipe! We like to make it with the Pesto Pasta and Chicken recipe also on Allrecipes..their delicious together!

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JanaB

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Reviewed: Jul. 20, 2009

Mmmmm! I use petitie potatoes (bought premixed in a bag) with yellow, red and BLUE potatoes and halve the larger ones or pierce the smaller ones....comes out PERFECT. This is my new fav way to make potatoes. Perfect with turkey and chicken, or even lamb. Thanks!

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AvoirFaim

Cooking Level: Beginning

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Reviewed: Jul. 18, 2009

I made it exactly as instructed - it's a wonderful, tasty side dish that pairs nicely with grilled salmon.

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kmacknicki

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Reviewed: Jul. 8, 2009

Okay, so the original recipe lacked a lot of flavor, so I tweeked it by adding parsley, black pepper, lemon pepper and some salt.. I also boiled the potatoes so that it wouldn't take forever in the oven.

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Supreeta

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Reviewed: Jul. 7, 2009

This was fantastic. My family loved the potatoes. I made this minus the salt, and the flavor was still so good. Very quick and easy! Thank you for the recipe.

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Jessica

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Reviewed: Jul. 1, 2009

One of our favorites! However, I always use fresh rosemary, cube the potatoes instead of quarter and bake for at least 45 minutes to one hour. I also turn the potatoes midway.

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Kristy

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Reviewed: Jun. 20, 2009

Awesome. I got rave reviews and my Mom wanted the recipe. I love red potatoes but my husband finds them bland. This recipe makes it work for both of us.

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rinantn

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Reviewed: Jun. 15, 2009

These are great! The onion and subtle hint of garlic salt make this side dish great!

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J Mos

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Reviewed: May 30, 2009

This recipe was easy and delicious! I doubled it to take to a BBQ and the potatos were a hit!

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catlorayne

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Reviewed: May 17, 2009

YUM! YUM! YUM! YUM! YUM!

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*Laura*

Living In: Big Piney, Wyoming, USA

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Reviewed: May 3, 2009

These are very good. I hate "crunchy" potatoes that are undercooked, so I hurried them up a bit by microwaving the potatoes in a glass casserole dish with 1/2 cup water, for 10 minutes, stirring after 5 minutes. I also used butter instead of olive oil. Still roasted them for 25 minutes - they came out great, with very little effort. Thanks for the recipe!

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Anne in Minnesota

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: May 3, 2009

Simple and delicious! You can't go wrong with roasted potatoes. I added a little more rosemary and some fresh cracked black pepper. I served these with grilled chicken and a garden salad.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Apr. 30, 2009

Pretty good. I used about 1/4 cup of fresh rosemary. I baked them for 30 minutes and they still didn't crisp up. So, I added another 10 min. then broiled them. Next time I will add more onion and maybe onion powder.

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