Roasted Baby Potatoes with Herbs
Show: Everyday Italian
Episode: Dinner and a Movie
Rate This RecipeRead users' reviews (86)
- Recipe categories: Vegetables, Potato,
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Average Rating:
Total Reviews: 86
Showing 21-30 of 86
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By clee629_5957533
berkeley, CA
on December 05, 2006
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so easy and everyone loved it!
By tdalton_5901931
Midwest
on November 17, 2006
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These are a piece of cake to put together and delicious. I used red potatoes and cut them in large chunks. My husband loved it and so did I.
By pandryszak
Brunswick, OH
on October 16, 2006
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These potatoes are delicate, crispy and packed with freshness. If you are not used to using herbs de provence, cut back to 1/2-3/4 TBS. There is a lot of lavendar taste that is quite dissimilar to what most folks are used to eating in the U.S.
By jdannecker_6095634
apo, AE
on September 28, 2006
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This potato recipe goes great with any roasted meat. I serve it with Lamb, Chicken, etc. You can also swap out the Herb de Provence for fresh rosemary. It is an aromatic wonder that brings everyone to the table. If you over cook the potatoes a little, then they get really creamy inside and the outside gets slightly crusted, which goes better with Lamb or Roast Beef. This recipe is on the regular rotation.
By yamadamm_1483595
Berkeley, CA
on September 16, 2006
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These are so easy to make and so delicious! I have substituted fresh herbs for the herbs de provence and it was just as tasty.
By corid123_5771881
Idaho Falls, ID
on September 11, 2006
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I love herbs de provence- but found this recipe bland.
By nicolemurraygri...
Pleasanton, CA
on September 04, 2006
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Wasn't a huge fan, but they were good. A little too much garlic. I think they may be better sliced than whole.
By lilmagil.nancy_...
Hoover, AL
on August 27, 2006
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I used only the red potatoes, but the flavor was wonderful and the family loved them. The potatoes are even tasty cold. I'll do this again when I'm in a hurry.
By melybell143
Houston, TX
on August 23, 2006
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The potatoes were excellent. I did my own variation and just used rosemary instead of the other spice. It was an excellent addition to my meal!
By Nicole 22
sacramento, CA
on August 22, 2006
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This is a great recipe. I have been making it for years but with double the garlic, and a couple teaspoons of fresh rosemary and a couple tablespoons of flat parsley instead of the herbes de provence. It goes with any meat or chicken dish.