Herb Roasted Potatoes

From: Omar H.

On Sep 6, 2008

Absolutely delicious! I made it as a side dish along side beef kabobs. My guests left all the food and were eating potatoes! Very good balance of flavors. One adjustment I did have to make was to leave the potatoes a substantial time in the over (around an hour) rather than the 30 min suggested in the recipe. Next time I will increase the amount of cayenne pepper to add more hotness. Will definetly be making this again!

From: VA

On Aug 3, 2008

Very good and easy to make. I did, however, think they were a little salty and will reduce or eliminate the salt next time. Thanks for sharing.

From: Sackville

On May 7, 2002

These are so simple to make and very tasty. I had mine with baked salmon filets and a salad. The only thing I did differently was to cut down on the amount of oil in the recipe, by using a bit of lemon juice with about 4 tbs olive oil. It worked out fine and I liked the slight lemony taste of the potatoes.

From: Chrissyo

On Jun 30, 2002

These potatoes are very tasty and an easy dish to make. I wasn't to sure about the cayenne pepper with the cumin but boy am I glad I left the cayenne pepper in the recipe. It adds a kick to the cumin. What I did do differently was I cut back on the amount of oil. I used just enough oil to coat the potatoes, maybe a couple of tablespoons at the most. The cut back on the oil is a personal choice *watching the scales moving down slowly*. I also used fresh oregano instead of dry. I believe that this is a very tasty combination of spices and herbs. I served this with pan fried Mullet (strong flavoured oily fish) and stir fry red capsicum, onions and snow peas. A spicy change from the old Fish n Chips (fries). Thank you NurseDi, our family really enjoyed this recipe and it will be a keeper.