Crunchy Roasted Rosemary Potatoes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

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  • on May 31, 2013

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    Very easy to prepare and I made these and boy oh boy , the flavors of each dish on this episode go together so well!

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  • on December 18, 2011

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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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  • on February 02, 2011

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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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  • on December 31, 2010

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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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  • on December 28, 2010

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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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  • on November 08, 2010

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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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  • on November 07, 2010

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

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  • on August 02, 2010

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

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  • on March 22, 2010

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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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  • on July 07, 2009

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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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