By Geema on August 20, 2003
Photo by JustJanS
Photo by JustJanS
"I just love the fragrance of these garlicy potatoes are they are roasting. Use fresh rosemary if you can, it really makes a difference."
Serving Size: 1 (234 g)
Servings Per Recipe: 4
"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)."
"Simple and straight-forward. I served it with a Tex-Mex breakfast and it worked out great! Also would be great as a dinner side-dish. I roasted for 45+ minutes, rather than just the 35 minutes. Would definitely make it again!"
"Great way to make potatoes and spice up an otherwise boring vegetable. Enjoyed it. Easy to make. Will definitely make again! Thanks Geema."
"Now THIS is what roast potatoes should taste like! Did not have baby potatoes but cut medium potatoes lengthwise into quarters. Ground the fresh rosemary, garlic with coarse sea salt in a pestle and mortar but otherwise followed recipe exactly. Had to do it again next day by popular request of family."
"Unfortunately, didn't get a chance to take a picture of this wonderful dish, but that's ok because Jan S's pic does the recipe justice. Even the 11 year old DS enjoyed these potatoes. The only thing I added was a sprinkle of parmesan cheese at the very end of baking as it was requested by my DS. Great potato dish and we WILL be making these again! Thanks for the recipe Geema!"
"It's hard to get excited about potatoes, but these were great. I used fresh rosemary like you suggested, and you're right the smell as they cook is fantastic. I could have made a meal of just these. I'll be making these again soon!"
"I made this for one, ME and I loved it. I cut the potatoes into 4 pieces so as to cook quicker. Great recipe."
"The whole family loved these. They were so easy and delicious. I used Green Giant Mini Gourmet white potatoes and they worked fine. The flavors in this go great together and the potatoes come out with just the right amount of "crisp". I served with grilled steak and marinated tomatoes! Yummy combo...thanks!"