Roast Potatoes Recipe

I used olive oil and fresh rosemary for this recipe. Place all the ingredients in a ziplock bag to coat thoroughly and then place on the cooking sheet. Also baked for closer to 35 minutes instead of 20 minutes. Delicious recipe and goes so perfectly with steaks or roasted chicken.

This is almost exactly how I cook my husband's favorite - sea salt rosemary potatoes. Mine is even simpler - just add generous amount of good extra virgin olive oil,red potatoes, sea salt and fresh rosemary to a big baking dish, mix well and bake on 450F,then reduce to 400F. Healthy, simple and absolutely delicious!

Very yummy and crunchy on the outside, soft on the inside. It does take longer than 20 minutes though. I think I usually keep them in for about 40-45 minutes. **variation** - sometimes I add dried onions, garlic salt, and all kinds of herbs from my herb garden to spice it up a little. Sprinkle the dried onions on tope before placing in the oven.

For those who have a problem with the potatoes sticking to the pan, don't use aluminum foil, line the pan with parchment paper. Potatoes won't stick and it's easy clean up!

I used this recipe as a basic and made the following changes to add more flavor. I used olive oil instead of vegetable oil; used finely chopped garlic instead of rosemary since my husband doesn't care for rosemary. I also baked this for one hour turning the potatoes after about 30 minutes. Before serving, I tossed in some fresh chopped parsley. Hopes this helps some of the reviewers who said there wasn't much flavor. Great basic recipe, though. Thanks Tammy.

This was pretty good. The rosemary wasn't too overpowering, and it was so simple to prepare. To cut down on the baking time I microwaved the potatoes for 3 minutes then only had to bake for 15 minutes. I think it says 10 minutes, but definitely needed more time than that. I didn't have small potatoes either so I had to use what I had which was large white ones. But they turned out great and I will make this recipe again, thanks!

I usually make a very similar recipe. I mix my olive oil and spices ingredients in a zip lock baggie and I use Mrs Dash Garlic Herb/No Salt added. Once I place my potatoes on the aluminum foil sheet in the oven, I then sprinkle with dry Ranch salad dressing mix. Also you can mix the ranch into the potatoes mixture, stuff, and rebake. Yumm!

Yes, I used Yukon Gold Potatoes, 1/2 tsp each - onion and garlic powder, 1/4 tsp Mrs Dash Original, 1 tsp dried chives, 1/4 tsp sweet paprika and replaced the vegetable oil with a extra virgin olive oil-flavored with garlic and basil. I am not permitted to have salt, so I substituted the salt for 1/2 tsp of Nu-Salt (potassium chloride instead of sodium chloride). I like my potatoes a little crispier so I put them back in the oven for an additional 8 minutes. One of the best dishes I have ever made. Can be served with anything, but tonight I am topping it with a cheddar/mozzerella cheese sauce and lightly steamed broccoli florets.

Yes, I used Yukon Gold Potatoes, 1/2 tsp each - onion and garlic powder, 1/4 tsp Mrs Dash Original, 1 tsp dried chives, 1/4 tsp sweet paprika and replaced the vegetable oil with a extra virgin olive oil-flavored with garlic and basil. I am not permitted to have salt, so I substituted the salt for 1/2 tsp of Nu-Salt (potassium chloride instead of sodium chloride). I like my potatoes a little crispier so I put them back in the oven for an additional 8 minutes. One of the best dishes I have ever made. Can be served with anything, but tonight I am topping it with a cheddar/mozzerella cheese sauce and lightly steamed broccoli florets.

Delicious!!!! This was my first time making roast potatoes & they turned out great...but slightly bland. Next time, I will punch up the flavour with a bit more rosemary & some garlic plus or something for extra flavour. Thanks for a great recipe!! UPDATE: With these changes, it is a 5 Star!! I used yellow potatoes (4-5 large), eyeballed the oil (Mixed it with my hands), kept the salt & pepper the same, and doubled the rosemary. Delicious!! Don't worry about it coming out too salty...a lot of it absorbs in the oil.

I bought a bunch of mini red & yellow potatoes & needed a decent side to go with baked salmon. Opted for this one, and it was okay. I’m not sure I would make as written again, though. I feel like it needs some altering. And that being: smaller crisps quicker & larger is more hearty. Cut depending on who you are serving. These need more than 2Tbsp oil. I tossed in all dry seasonings, first. Then drizzled about 3Tbsp olive oil- placed in glass Pyrex 9x13 & sprinkled w/ some Parmesan. At 20 minutes, they were barely heated through. I turned/tossed. Another 10 minutes was key, and that was when I added the sprinkle of extra Parmesan & turned the oven off, but leaving the dish inside to mesh & slowly cool. It turned out very well! But, I do suggest modifying the spices to taste, and adding a bit more oil, otherwise you’ll end up with crispy but burnt if you don’t coat thoroughly. These were really good & easy, but I would like to play around with the flavor & cooking method a bit more than as written.

It’s easy and pretty quick too! Great with steaks and a salad!

Used baby red potatoes (quartered). Being small, you have to be careful not to crisp them up too far ( i let mine go 20 minutes and they ended up outside crispy, inside tender). Great side to my pork tenderloins and it beats having to mash any spuds!

Made it and immediately texted my friends.

Made it last night — still craving it.

love it but I use roasted garlic herbs for seasoning

I added about double the rosemary and cooked them in a giant 14" cast iron skillet on a blistering hot BBQ grill. Served them with grilled lamb chops, honey roasted carrots and cabernet sauvignon. Divine!

Delicious, crisp outside and creamy inside.

It was good

Very yummy. Quartered potatoes take 40-50 minutes, not 20. Either they were pre-boiled (like others suggested) or cut into much smaller pieces than quarters (as one of the pictures suggest).