7 Reviews of Roasted Garlic Potatoes

From: Sharlene~W

On May 14, 2002

We thought these were pretty good! Our only complaint was that the rosemary ended up like dried sticks in the potatoes. Ground rosemary or crumbled would have been better. Will use a small amount of ground rosemary next time.

From: Anu

On May 8, 2002

This was nice, but the garlic overpowered the dish. The combination of herbs makes this pleasantly different, and next time, I'll try this with half the amount of garlic. I used 2 teaspoons of dried rosemary, but didn't change anything else.

From: Bergy

On Dec 4, 2005

Loved this recipe - the potatoes were crunchy yet soft centered. I cut the dice to just over 1/4" only did 2 small potatoes baked 25 minutes. The amount of garlic is just right. I used ground rosemary and crumbled the sage Thanks mielhollinger for adding a lovely dish to enjoy with my brunch

From: Mimi Bobeck

On Feb 8, 2003

This is my 2nd time making this recipe. I did not want to review after the first time I made it, because I hate giving less than 3 star reviews and I thought in all fairness, it deserved a 2nd chance and some fine tuning. This time, this is what I did: after cubing the potatos, I took the olive oil, garlic, sage, rosemary, salt and pepper and placed in in a bowl by it's self without the potatos. ***Now instead of 8 cloves of garlic, I used the minced garlic that you purchase in a jar. I put about 2 tablespoons of that minced garlic into the herb mixture instead. I then mixed the herb miture really well, and let it sit at room tempeture for about 30 minutes. Then I dipped the potatoes one by one in the mixture then dumped them into the crockpot. I also used a crockpot instead of the oven, I thought to slow cooker would give the herbs a chance to better infuse themselves together. I cooked it on High for 4 hours. A couple of times an hour, I mixed the potato mixture in the crockpot well, to be sure every peice of potato was covered. Also, I didn't want to mixture to gravitate to the bottom of the pot and burn. When finished, the potatoes were perfect. They were moist, the rosemary was not dry and stick-like, the garlic was subtle and not over powering. All in all, this time it came out perfect. With just a few minor adjustments, a recipe can made perfect. I guess it pays to make a recipe 2 times before posting a review.

From: Debbb

On Apr 23, 2006

These potatoes were quite good! Surprisingly, the garlic flavour wasn't overwhelming. But, after removing the potatoes from the pan, there was a lot of rosemary left behind. As mentioned by other reviewers, an adjustment to the rosemary would probably make this recipe darned-near perfect!

From: riffraff

On Jul 22, 2004

I forgot the sage but used plenty of garlic and plenty of fresh rosemary. We enjoyed the dish with a side of sour cream. I ended up baking it for about 45 minutes but that is entirely dependent on the size of you tater chunks.

From: Loves2Teach

On Jun 5, 2007

I made these for my dh and Emaw tonight. The only change I made was to use 2 cloves of garlic, and I also added some sliced onion. Thanks so much for sharing something so easy!