By HollyGolightly on March 17, 2008
Photo by TeresaS
Photo by TeresaS
"from Fine Cooking #88. I love roasted potatoes!"
Serving Size: 1 (243 g)
Servings Per Recipe: 2
"These potatoes were very yummy. Next time though I will add more rosemary as it was begging for more dense rosemary flavor. I also added some chopped garlic which made it utmost. It's a keeper!!!"
"Yummo! I also used the dried herbs only because I didn't want to pay the price for the fresh. We loved the lemon flavor that was brought out in these tasty little bits of potato. I cooked mine a tad longer because we like them on the crisp side. I would say it was about 10 mins more. Love the clean up with the parchment paper. I have to remember that...made with red potatoes. This is a keeper. Thanks for posting. :)"
"This was a wonderful way to prepare potatoes. The rosemary contributed a lot of flavor, and the lemon zest gave it a little bit of zip that livened up the dish in a great way. Made for the Herb/Spice of the Month tag event in the French Forum."
"These potatoes were spectacular, worth every star. My dh was in spud heaven. I let them cook a little longer, they were perfect. Crispy, tender and oh so tasty. These have gone into the keeper box and will be enjoyed often. Thanks so much for sharing your recipe Holly. Made for Herb - Rosemary Month :)"
"I'm always searching for roasted potatoes recipes and this was different from anything I tried previously. I had to use dried thyme and rosemary and was thinking how much better it'd have tasted with fresh one.Thanks for sharing."
"These potatoes are wonderful! The flavor of the infused oil blends together so well. Any recipe with fresh Rosemary has to be good! I will definitely make this over and over again. Thanks for sharing this delicious recipe."
"Excellent roasted potatoes! I made them with dried rosemary and thyme. Besides that change I followed the recipe as written. Next time I'll use fresh herbs. I'm sure it would be even better then. Made for Recipe Swap 15."