Oh my gosh these were good! I used fresh rosemary and extra garlic. YUUUUUUMMY! Putting it under a broiler is a great way to make the potatoes gold brown.

Great recipe! I doubled the rosemary and garlic thanks to others sugestions...I had no idea I liked rosemary so much! I also used a bit less olive oil than called for to lighten the recipe up a bit, couldn't even tell! Nice change from the standard onion soup mix potatoes that are the norm in my family. These potatoes definitely needed salt, but the recipe is a keeper nonetheless!

This was SUPER SIMPLE yet so delicious. I made them with Apple Cranberry Stuffed Pork Chops (from this site) and baked them together. They took the same amount of time to bake, so it worked out perfectly. Will definitely make again!

Delicious. I made a few changes, though. I cut the red potatoes into 1/4 inch pieces and baked them on a baking sheet for 30 minutes with a turn around 12 minutes. Mixing the ingredients in a bowl prior to putting them on the sheet appears to have helped them to cool evenly with an equal distribution of the spices. Nice!

I used fresh rosemary and next time would use more. Didn't have garlic salt so I used extra fresh garlic and sea salt. Good, simple potato recipe.

This was great! I used 3 garlic cloves instead of two, I used Onion powder and Garlic powder instead of galic salt, and then grinded on my own sea salt and black pepper onto the dish. Also I would suggest like the other reviewers said with doubling the rosemary and adding the onions in the last 10-15 minutes of cooking, unless you like your onions crispy! I also cut the halves of the onions into quarters instead of just the whole onion into quarters. I added a little more olive oil because I ran out of aluminum foil and didn't want them to burn!

Very good. Hard to gauge cooking time, but I needed the oven at 375 for chicken dish, so I added another twenty minutes to these potatoes and eighthed them rather than quartered. Some of the larger pieces were still undercooked, but that's my fault. My boy and I thought these were tasty, but I think I'll double the garlic and garlic salt next time.

I used fresh rosemary. Half way through baking I gave them a toss then broiled them a little at the end to brown them up a bit. Made these with Rosemary Ranch Chicken Kabobs from this site.

Great easy recipe! I used fresh rosemary and the flavor was awsome. Thanks for sharing!

I rate it a 3 because I was not thrilled about the taste, although my Husband loved them. I will make again in the future with small alterations.

Easy and quick, but nothing special.

My favorite way to fix these is to use about 8-12 small (egg size) red potatoes. Cut a thin swath (1/4") of skin off around the whole potato (make two cuts 1/4" apart and score it out between). The scoring helps keep the skin intact. Boil the potatoes al dente. Then mix it with the olive oil/rosemary/garlic salt mixture and bake for about 30-45 min at 400 degrees (or whatever degree oven you are cooking something else). The potatoes get crisp on the outside but so creamy on the inside. We call them Val's Potatoes because our friend Val likes them so much!

Delicious! Such a delightful side dish for our steak dinner. I used some fresh rosemary from my garden but besides that I followed the recipe. I would only need to use more seasoning, salt & pepper next time. Thank you Kelly for sharing this wonderful recipe.

These are good. I used creamer potatoes (purple skin, almost blue on the inside)--I'd never seen anything like it before. The color turned off my husband, who wouldn't touch them, but I thought they tasted pretty good, if not a tad soft instead of crispy. I'll follow the recipe and use red potatoes next time.

These are pretty good roasted potaoes.

Very tastey! Putting under the broiler for a minute or two is a good idea it crisps them up a little. Very good complement to the "BBQ Steak" recipe on this site.