Crunchy Roasted Rosemary Potatoes

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This was awesome and everyone loved it! They key is to preheat the pan while the oven is preheating makes the world of difference on getting the potatos crisp and not sticking to the pan.

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Good. I felt that there was a bit too much rosemary and it got bitter. Would it be as good if the sprigs were left whole?

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These were great. The recipe is omitting one important step that he gave in the episode, which was to put the sheet pan in the oven as it preheats, this will keep the potatoes from sticking to the pan and get a better golden brown color. I highly recommend this step especially with higher starch potatoes.

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I made these to go with my Christmas dinner and received a lot of praise for them. I made them according to the recipe with the exception of subbing kosher salt for the sea salt.

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Amazing simple dish. Added some chopped shallots just b/c I had some. Added a bit more flavor. I've tried this recipe with red potatoes and pearl onions. Just as delicious!

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these were great! we all loved them. perfect example of less is more...thanks Tyler !

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I finally got the best roasted potatoes I've ever had!!!!

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I have made these alot since getting the reipe and everyone always loves them.
Easy and simple and very tasty.

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This recipe is nothing fancy and has been demostrated by many chefs, yet the taste is spot on. I quarter or half small potatoes rather then slicing them. I also use a trick I read somewhere online: boil potatoes for just 5 minutes to cut down the cooking time and to make sure they cook through (I've served half raw potatoes and it's not good stuff. I follow the rest of the recipe exactly, cutting the baking to about 30-35 minutes. Potatoes always get rave reviews and always come out perfectly seasoned and crispy on the outside.

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How can a recipe that is soooo easy be soooo good! The lucky recipients that ate this fantastic side dish that I made fell in love with it. I can't wait to make them again because my guests look at me with admiration when I make Tyler's recipes. Thanks, Tyler!