Garlic Roasted Potatoes

From: Karen Elizabeth

On Aug 11, 2009

Oh, these were lovely! I think I cut them a little small, so they verged on crunchy, and I didn't have to cook them as long as suggested, but super yum! love all the garlic.. of course I left it in, ha ha! Thanks Kim, lovely recipe! Made for Lucky 13 vegetarian swap

From: *Bellinda*

On Jul 6, 2009

I love potatoes and garlic. And this dish is a keeper! Very easy and delicious. I roast potatoes all the time, but I never leave them in that long. The garlic itself was a bit burnt and bitter. But the taste of the potatoes was still garlicy and perfect. I used small red potatoes. From now on I'll make my roast potatoe like this. Thanks Made for Veg*n Swap.

From: Ilysse

On May 8, 2006

I don't have to make this to know...I make it often and its one of my mom's standbys. I usually cook it on 400 and half way through I add a thickly sliced onion. Sometimes I add some seasoning like oregano and rosemary and eat it as a meal itself with some thick slices of feta cheese. Just to give you some other variations. Its a very versitile dish.

From: riffraff

On Jul 4, 2003

I keep trying every variation of this recipe I find. LOVE your rendition. Slicing the garlic gives it a different taste than mincing or crushing. Instructions were clear and easy to follow and worked perfectly.