Reviewed: Jan. 12, 2009

Easy, flavorful & a great side dish!

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jan. 2, 2009

I love this recipe. I am a garlic lover so I added extra garlic.

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citylounger

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Reviewed: Nov. 10, 2008

Very tasty! Ran out of garlic salt so I used garlic powder and kosher salt instead. Turned out great anyway. Also added a bit of fresh ground black pepper and a bit extra rosemary. I think I will try fresh rosemary and less olive oil next time but overall, delicious!

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luckiestar

Cooking Level: Beginning

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Reviewed: Oct. 13, 2008

These are a staple in our house now. When I want to make a hearty dinner with veggies and a side of any kind of meat, I include these potatoes. Quick, and delicious. You can add less or more of the seasonings to suit your taste. I live in the Northwestern United States, and this time of year we are blessed with special onions called Walla Walla Sweet onions. So I also added some of those. I also used fresh rosemary. These potatoes are very versatile and you could really add different spices for different styles of food.

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Peanut

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2008

I Really liked this recipe. I excluded the garlic salt, and replaced it with a mixture of cajun spice and seasoning salt. I also love chives with potatoes so i chopped some up and threw them in. Overall a great recipe and i will be sure to use it again!

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Stay@homeDAD

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

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Reviewed: Sep. 22, 2008

Extreme flavor, highly recommended. I skipped the rosemary and I added fresh cracked pepper.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 23, 2008

I used fresh rosemary. It's just so much better than the dried stuff. Loved these and will make them over and over. Try adding some lemon pepper - yum!

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Aug. 16, 2008

Good, but not enough flavor. Even after doubling the rosemary and garlic salt. I boiled first for 5-10 minutes then put in 425 degree oven for 30 minutes and they were perfectly cooked.

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acegbert

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Reviewed: Jul. 27, 2008

These potatoes were out of this world! I did double the rosemary and garlic salt. I don't think they'd have much of a taste if I hadn't! I added 2 medium zucchini, chopped, after 15 minutes of cooking the potatoes... definetly a must! I can't wait to add mushrooms... maybe even sweet potatoes!

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Lookin2Cook4GoodLookin

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Reviewed: Jul. 25, 2008

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 golden brown.

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Kelayna

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Reviewed: Jul. 22, 2008

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!

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LBRANN25

Cooking Level: Intermediate

Home Town: South Holland, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 21, 2008

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!

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Kirthana

Cooking Level: Beginning

Living In: Manchester, New Hampshire, USA

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Reviewed: Jul. 20, 2008

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!

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Jasperbell

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jul. 17, 2008

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.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jul. 12, 2008

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!

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Aerielle

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Reviewed: Jul. 3, 2008

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.

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Lexie

Cooking Level: Beginning

Home Town: Warren, Michigan, USA

Living In: Wooster, Ohio, USA

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Reviewed: Jun. 28, 2008

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.

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