I loved this recipe, but I knew I would just from reading it as the potatoes I make are very similar. I upped the olive oil to 2 T just because I love olive oil. Ate these like potato chips. Delicious.
This is my new favorite way to make potatoes! So easy and quick to put together. Not a single potato was left.....my family asked if there was more! Thanks!
Everyone could not get enough of these!! I do wish that I wasn't so conservative with the rosemary and garlic. Cooking time was spot on, too. Thanks!
Very yummy! I used fingerling potatoes from a farmers market, and dried rosemary. I knew it was was going to be great 10 minutes after I put it in the oven. The smell was fantastic and filled the whole house. Thank you for sharing this recipe with us.
A HUGE hit!!! Everyone went on and on about how much they loved these.
Made these potatoes with my yogurt-marinated lamb for Easter dinner. They went together perfectly! Recipe is a keeper for sure. Thanks!
These were fantastic!! My husband wanted to know why I haven't been making my roasted potatoes like this. Obviously I will from now on! I was out of garlic because I cook with it waaay too much so I just used a combo of garlic powder and garlic salt. (We love garlic.) Thank you so much for a wonderful and easy keeper!
I roasted these with another dish at 350 for about an hour--that's probably a little too long for those who don't enjoy well browned potatoes, but I loved them. I used small fingerlings.
I'm always looking for a different way of cooking potatoes.These came out so good.I made them in the toaster oven.I made this forWT3. Thanks for posting. Rita
These were wonderfully crisp and tender. We loved the flavors of the fresh rosemary and the garlic. I used fingerling potatoes (mini oblong shapes).