2 Reviews of Oven-Roasted Garlic Potatoes

From: smellyvegetarian

On Feb 22, 2009

These are tasty taters! Given Toni's review I chose to mince the garlic and toss it with the potatoes and spices before baking. I used russet potatoes, and did not have to roast them for the entire 45 minutes. Thanks for posting! Made for Healthy Choices 2008.

From: justcallmetoni

On Feb 16, 2009

I love roasted potatoes in all forms and they are a frequent accompaniment to my dinners and lunches. The same might be said of garlic. I made these replacing the dried rosemary with the equivalent amount of fresh herbs. The potatoes were perfectly cooked but I think keeping the garlic in the skin meant very little of their flavor infused the spuds. I ended up serving the garlic with the potatoes. Maybe halving the cloves would have worked a little better. Thanks for another spud adventure.