Rosemary Potatoes

From: Bergy

On Jul 3, 2007

Absolutely a delicious recipe. This is a "Do ahead" recipe. I got them all ready and then 40 minutes before dinner popped them into a 375 degree oven. I turned them a few times and they came out golden, crisp outside and soft inside - My guests loved them Thanks for posting Dancer

From: SophSheldrick

On Sep 21, 2006

These potatoes were great. I made them twice this week - once for some friends, once for my husband. They were a hit with both! I used less oil and broiled them on HI about 4 inches from the heat for only about 15 minutes. Fab!

From: Susie D

On Sep 30, 2005

I reduced tha amount of oil to just a few tablespoons and tossed with the seasoning. It worked well for me. I liked the fact that the potatoes are preboiled in this recipe....it cut the oven time on a hot day. I will prepare these again.

From: *Parsley*

On Sep 1, 2005

This is exactly how I make tiny red new potatoes. Love the flavor of the potatoes with the olive oil (I don't use that much oil....usually just enough to coat), fresh rosemary, fresh pepper, garlic, salt (I use Kosher salt). These also turn out wonderful loosely wrapped in foil on the grill. I highly recommend this recipe to serve w/ lamb!