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Rosemary Roasted Potatoes Recipe

Rosemary Roasted Potatoes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

Showing 11-20 of 38

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  • on January 09, 2012

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    I'm not a great cook, I'm mediocre at best. But these potatoes were easy to make and tasted great! Will def make again.

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  • on December 29, 2011

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    these are fantastic! so easy and beautiful! my go to potato recipe!

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  • on December 25, 2011

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    This was a yummy recipe. Even better the 2nd day after the flavors continued to absorb further into the potato overnight.

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  • on December 24, 2011

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    These are just ordinary roasted potatos, but the presentation makes them rememberable. After all, you first eat with your eyes.

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  • on December 22, 2011

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    These potatoes are really easy to do, but I do chuckle. If you are looking for her technique on cutting the potatoes in the video, you won't see it. The one attached to this recipe is incorrect! Placing between 2 wooden spoons is definately the way to go.

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  • on December 17, 2011

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    This was amazing! I did use the Yukon gold potatoes and let them sit in the marinade at room temperature. One tip on slicing, use 2 wooden spoon handles next to each side of the potato then cut down to the wooden spoon... automatic stop for each potato!

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  • on October 26, 2011

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    These are pretty delicious! The presentation is beautiful, but I prefer Ina's other roasted rosemary potatoes because every side is crispy!

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  • on August 19, 2011

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    crunchy, delicious, beautiful.

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  • on August 18, 2011

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    I tried this recipe yesterday for the first time, had some friends over for a bbq. The result was impressive, such a simple recipe and yet a crowd-pleaser, especially because of the originality of presentation. I did not slice off the bottom of the potatoes either, placed them all in one dish and cut crosswise, pototoes remained intact.
    What I did beforehand though was to boil the potatoes for 10 minutes prior to baking them, made it much easier and quicker.
    These are definitely on my regular menu from now onwards, thanks Ina!

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  • on August 12, 2011

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    I made these for dinner tonight and they were delicious! The only changes I made were to quarter the recipe since I was only feeding 2 and not 8 and to use dried rosemary instead fresh. I also followed the suggestion to let them marinate for a little bit before cooking them and they were very flavorful. As other reviewers have stated, there's not necessarily a need to cut the bottoms off. I didn't and mine sat just fine on the baking sheet. And they fanned out nicely without any help from me. My only criticism of the recipe is that they were a little salty for my taste so next time (and there WILL be a next time I'll reduce the salt a little more.

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