Roasted Baby Potatoes with Herbs

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Great tasting recipe that is quite simple to make. I quartered each potato, and eded up with really crispy pieces. Very good! Thanks Giada

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This has become a standard side dish with just about every chicken, pork or beef meal we make. So easy to prepare. Sometimes we cut the baby potatoes in half (as some in the package tend to be a little larger than others but usually we leave them whole like in the recipe. I do drizzle them with a little more of the herb mixture when I turn them just to keep them more flavorful and moist while cooking. Then, as the recipe calls for, drizzle them again once they are completely cooked, before serving.

The Herbes de Provence has become a staple in our spice rack, love it on potatoes, fish, and a lot of other things! It's also easier to find in our area now than it was a year or so ago when only one or two markets in the area carried it.

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I made this recipe for potatoes as a side dishe to our Christmas dinner of Leg of Lamb. They turned out fantastic! The family loved them and commented on how wonderful they tasted. I followed the recipe as stated, with the exception of a little more herbs. I highly recommend this recipe to all. Thanks you Ms. De Laurentiis, for a fabulous recipe that made our Christmas dinner just a little bit better!

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The best roasted potato recipe. I can't even get restaurant roasted potatoes this good...nothing compares. I don't leave my potatoes whole, I quarter them and it leaves this crunchy crust on the outside and it is moist and soft on the inside.

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This was so easy to make and so yummy.

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These potatoes are so simple to make, yet pack a lot of punch. VERY GOOD! I would definitely make them again, and again.

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Herbs de provence smells wonderful cooking. Tastey seasoning as well. However, the flavor didn't saturate the potatoes enough. Perhaps if the potatoes were slice and layered with this herb mixture drizzled on it. Needed more garlic. Wasn't worth all the turning. However, I am inspired to make up some sort of herb de provence mixture of my own and try something with thin sliced potatoes....

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I have made this recipe several times and even when company is over and everyone loves it!

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These were excellent. To those who said they quartered larger potatoes. That is good too but really a different recipe. You need to try them whole to get the true affect of the soft centers and crispy skins. I used redskin and baby yukon gold - really good. I put the potatoes in a plastic bag and added mixed oil and seasonings to get a more even distribution on the poataoes. worked great. 45 minutes at 400. BTW - Leftovers make great hash browns - not that there were any leftovers. I now make extras.

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enough said....

make these potatos with the chicken in balsamic marinade... easy meal, great left overs!