Reviewed: May 15, 2009

Great, easy way to make potatoes. I thought it was a little heavy on the thyme, so next time I will half. Overall-fantastic. They also present very well.

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Reviewer:

JAKAD

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

Reviewed: May 12, 2009

A wonderful recipe. I used garlic powder instead of minced garlic so it would coat the potatoes better. I was baking chicken at 350 degrees, so to accomodate that, I cooked the potatoes at 350 as well. I covered them and cooked for about 40 minutes, then uncovered them and cooked for another 20 minutes. The turned out wonderfully tender and not too brown!

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: May 1, 2009

This is a really great side dish. I doubled the amount of thyme, rosemary, and salt. Also used garlic powder instead of minced because I was in a hurry. Once on the pan, I sprinkled some paprika on top for color. MAKE SURE you turn these every 5-10 minutes when cooking or the bottoms will be charcoal! With the changes, this a 5 star recipe. *Update* I made this again and threw in an extra large onion, sliced thick. They caramelized in the oven and it was sooo good!

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Reviewer:

Jen

Cooking Level: Intermediate

Living In: Long Valley, New Jersey, USA

Reviewed: Apr. 13, 2009

yummy... added rosemary

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Reviewer:

Cynthia LaPier

Reviewed: Mar. 25, 2009

I love roasted potatoes and am always looking for new ways to prepare them. This one did not disappoint! I did add a touch more garlic, but the flavors worked very well together. Can't wait to make these again!

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