Lovely simple spuds to do which turned out lovely & crispy...I would have liked a bit more rosemary flavour so would infuse the oil with it first next time or use more but great recipe all the same.. Thanks for posting!
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Awesome, terrific. I've never par boiled potatoes before roasting so wasn't sure what to expect. Excellent results For ZWT.
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We thought these were just delicious. Potatoes & Garlic, perfect combination! I made this to accompany Mediterranean Pork Chops for a Greek dinner last nite and they were thoroughly enjoyed by both of us. Straight to the cookbook with this easy but delicious side dish. Made for ZWT4.
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This is a keeper; great recipe that I will make again; the smell when that is cooking is Wow! This is going in my Outstanding Book.I made this for WT3;I should have taken a picture; so sorry; next time.Thanks for posting. Rita
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These were delicious with a pork roast. I used German Butter Potatoes (similar to Yukons, only "golder"). The flavors really blended together nicely. Thanks for posting this!
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Delicious! A whole head of garlic for 6 (large) potatoes may sound like too much but, because the cloves are kept whole, they add just the right amount of flavour. Par-boiling the potatoes first makes them nice and soft and buttery inside, while the crust got golden and crispy. Personally, I would also like a burst of citrus with these, and will add the juice of a lemon next time I make them.
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I think that almost all love these rosemary potatoes! Instead of boiling the potatoes I put my pyrex with the potatoes 5 minutes in the microwave as the result is similar to "boiling them". Then I add only to add the other ingredients. Completed with roasted garlic this recipe is really special and soo tasty. Thanks a lot for this recipe!
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