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    You are in: Home / Recipes / Special Roasted Potatoes Recipe
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    Special Roasted Potatoes

    Average Rating:

     12 Total Reviews

    Showing 1-12 of 12

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    • on December 19, 2001

      This was yummy. I used dry basil because I didn't have fresh and I threw in some mushrooms and zuchini after the first 10 minutes of cooking. Yum. I will make this again.

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    • on February 16, 2002

      This is truly a magnificent dish. Elegant, tasty and easy. Next time I will perhaps add some other vegetables for a different combination.

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    • on November 19, 2001

      Cut the recipe accordingly for 2 servings. This recipe is great, I used red potatoes and kept the skin on, really tasty potato dish. =)

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    • on February 20, 2002

      to me these are just so so,there are so many more good recipe out there that will serve my family better

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    • on May 08, 2010

      This is an absolutely wonderful side dish! I made it for a dinner party of 6 and everyone loved it. The only thing I did different was preboil the potatoes for 10-15 minutes before baking them in the oven. The potatoes were soft on the inside and golden on the outside. This is going into my Keeper File. Thanks for sharing!

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    • on July 08, 2009

    • on May 05, 2007

      I make roasted potatoes all the time but this recipe really is special! We loved the addition of red bell peppers and the balsamic vinegar. Yum! We'll be making this again!

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    • on November 21, 2006

      All family enjoyed this dish. I must have cut the pots too large because after 40 minutes, they needed more cooking so put them in a pot of boiling water and cooked til done (didn't want pork loin roast to dry out) Even then was told flavor was "best ever". Also added the balsamic vin and basil with garlic and olive oil in the beginning. Simply delicious. (I too omited the red peppers, family preference.)Thanks Graybert.

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    • on May 14, 2005

      Fantastic...Did not change a thing, adored the chunks of red sweet pepper Thank You Graybert

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    • on February 16, 2003

      I made these potatoes yesterday and DH gobbled them and kept saying how much he was enjoying them, couldn't remember when he had better potatoes. Next time I will cook more.I omitted the red peppers and cut the garlic in half. The balsamic was a delicious surprise to our taste buds all the way to the end. The chicken I served with them,wasn't ready when they were, so I tossed with the balsamic and put them back in the oven to keep warm,it gave the balsamic time to marry with the other flavors.Like the others, I will try with different veggies,as long as they don't take away from the surprise taste! Thanks for sharing with us!

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    • on February 15, 2003

      I have been making similar potatoes for years. I add TONS of fresh and powdered garlic and I substitute the basil for thyme (just personal preference). I served it with coq au vin and some roasted asparagus. My guests anihilated this dish! Thanks for posting it.

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    • on November 08, 2002

      I made this recipe with red new potatoes with skin plus added some slice sweet onion. I used fresh flat parlsey insted of basil. It was very good and will make again adding other vegetables for different variations.

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    Nutritional Facts for Special Roasted Potatoes

    Serving Size: 1 (348 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 305.0
     
    Calories from Fat 101
    33%
    Total Fat 11.2 g
    17%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 18.3 mg
    0%
    Total Carbohydrate 47.0 g
    15%
    Dietary Fiber 7.7 g
    30%
    Sugars 5.1 g
    20%
    Protein 5.3 g
    10%
    Detailed Nutrition Values About Nutrition Info
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