- Most Helpful
- Highest Rating
After reading the other reviews, I crushed the garlic instead of flattening it, and scattered it over the potatoes.. I used Yukon Golds. Very good, nice and crisp. Thanks for posting!
This was wonderful! I minced the garlic and doubled it also. I had to use russet taters and they were still yummy! Made for 1-2-3 Zaar Hits Tag Game 2011.
O'kay yes the garlic flavour did not come out as much as hoped, I doubled the recipe and used 12 cloves and used a large sprig of fresh rosemary but they were beautifully crisp potatoes that everyone enjoyed and 3 out of 4 gave it 5 stars (but then I'm the garlic freak int he family :lol:). Thank you JackieOhNo! for a recipe that they asking to be repeated (so hmm maybe 5* in my book too), made for Every Day A Holiday.
These are tasty taters! Given Toni's review I chose to mince the garlic and toss it with the potatoes and spices before baking. I used russet potatoes, and did not have to roast them for the entire 45 minutes. Thanks for posting! Made for Healthy Choices 2008.
I love roasted potatoes in all forms and they are a frequent accompaniment to my dinners and lunches. The same might be said of garlic. I made these replacing the dried rosemary with the equivalent amount of fresh herbs. The potatoes were perfectly cooked but I think keeping the garlic in the skin meant very little of their flavor infused the spuds. I ended up serving the garlic with the potatoes. Maybe halving the cloves would have worked a little better. Thanks for another spud adventure.