Herb Roasted Potatoes

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It's a draw in my house. My husband loved these potatoes. I thought they were just ok. I used russet potatoes because I had them on hand. I quartered the russets and cooked for a total time of 40 minutes. The potatoes were thoroughly cooked but not crispy. I was liberal with the olive oil. Maybe too much olive oil or maybe as another reviewer suggested, I should cook them for 30 minutes per side. I did turn the potatoes half way through cooking but they still did not crisp. I will try them again in future.

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Delicious, I'd def make it again. If you like potatoes really crispy you should leave each side for 30 min on the oven.

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so easy,...Sooo Good

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Excellent taste and easy to make. Might try to reduce heat to 350 next time.

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We loved these! We've made potatoes similar to this many times but these were excellent! My husband said he could eat them every night. I'm not sure if it is the sage or the olive oil but they has crispy edges and were very tasty.

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I tried this recipe tonight for the first time and found it quite simple and satisfying. Anne is not lying when she says to go big on the olive oil and the salt; when I tasted my end result, I felt like I was sampling my own efforts on "Worst Cooks in America" and could almost feel the look from her for not being liberal enough on my seasoning. My recommendation: whatever you think is enough, do more. I don't think you'll be disappointed. I will definitely make this again!

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Very, very good. Loved these. I had tried to make potatoes like these before, but they never had much flavor. These are full of flavor. Great recipe.

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I made these today and they turned out amazingly well. Our apartment smelled wonderful with the sage and the garlic. I used smallish Yukon gold potatoes and halved them. The fact that they didn't require cooking before going into the oven is a great plus because I'm hard-pressed for time with a seven month old baby. Next time I should add more olive oil than I did - I was a bit conservative with the oil this time I think. My husband loved it.

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This dish was certainly a palate pleaser. My mouth was in awe and the flavor was incredible! I paired this with an asparagus and mushroom saute in olive oil, garlic and shallots. The perfect accompaniment for your Pollo al Matone.

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I used the variety potatos; red, yellow, purple. Chipolte honey mustard drizzle and roasted with using the recipe as stated. Perfect! Very easy, yet elegant.