Rosemary and Garlic Roasted Potatoes

What I'm seeing, here, is 15 active minutes, then baking for 20+15+10. That makes an hour, 60 minutes. AND, STEVEB is quite correct. There's no reason for peeling the potatoes. That's where all the nutriment and taste happens to hide. I've been doing this for years, but with fingerlings, which usually seem to be sold with a bit of a variety of potato types so you get some variation in flavors and textures.

• BARRY Miller

• SLC

• 3/5/2024

I don't understand -- why PEEL the potatoes? More work, and you're removing a source of dense nutrients. I never peel and it works fine. And here's the kicker: your photo sure looks like you used unpeeled potatoes!

• SteveB

• Philadelphia, PA

• 11/1/2021

I make oven fries all the time with my own recipe. But for those who have issues with potatoes sticking on the pan, line your pan with aluminum foil first, before heating. No messy clean up!

• kittypro

• Houston

• 7/5/2020

Why are no forks not an option? This was a total disaster. Followed the recipe and had most potatoes stuck to the bottom of the pan after the first 20 minutes. This continued throughout the process, leaving me with a pretty much inedible mixture of variously broken up potato pieces. Any advice? Maybe preheating the pan was the problem or the wedges need yet more oil?

• baileyfrankl

• Los Angeles, CA

• 6/18/2020

I don't understand why the recipe says this takes 35 minutes, when the description says 20 minutes+15 minutes+10 minutes=45 minutes.

• superisabel7307

• Montreal, QC

• 2/20/2019

These were easy and delicious. Put everything in a bag, shook it up, put fingerling potatoes skin side down and loosened them once during cooking.

• JenniLeigh

• NYC

• 7/28/2015

Very easy to make and delicious! I ended up substituting dried thyme for the rosemary for the sole reason that I was already serving a dish that fresh rosemary in it and didn't want to overwhelm my guests. Next time (and there will be a next time) I'll try it with the rosemary.

• talkinghead

• Silicon Valley

• 4/6/2015

Note: the total time is 45 minutes, not 35 as stated.

• photomichael

• 2/21/2015

I love potatoes. This roasted potatoes recipe is just so easy to make and very delicious!!!! Love it! Paired this recipe with "Black Bass with Warm Rosemary-Olive Vinaigrette" The orange sauce greatly enhance the roast potatoe flavour too!

• curious_eat

• London

• 2/11/2014

Easy peasy recipe, especially if you don't want to fuss with parboiling etc. I followed another reviewer's advice and put the potatoes on the baking sheet skin side down. They don't need to be turned. You can easily change the stuff you toss them with...

• pennsan

• Chicago, IL

• 8/29/2013

Hints: Tossing and coating: Use a plastic bag from the grocery store. Put all ingredients in bottom of bag, add potatoes, and shake to coat. Empty bag contents into 450 degree pre-heated hot pan and cook as instructed. Result: Even coating  much better than toss method. Rosemary  if using fresh, pre-strip stems, and add to oil mixture in plastic bag, and shake. Or use dried rosemary and add to oil, salt, garlic, pepper, and other bag ingredients. No noticible difference in taste.

• rivermont

• 9/30/2012

This is a standard combination of ingredients for oven fries, so it's difficult to mess up, but I just wanted to chime in that dropping whole Rosemary sprigs on top of the potatoes removed a step that I used to employ (plucking Rosemary leaves from sprigs and sprinkling them over the potatoes). The oven temp crisps the leaves so that they fall off the stems easily and then naturally and evenly distribute with each potato flipping step. Only criticism of the process published is I might suggest spaying the non-stick pan with oil lightly before adding the potatoes, in case some of them are not coated from the toss.

• isliss

• 3/11/2012

I've been making oven fries for years with different blends of herbs, spices and garlic. Sometimes I keep it simple with just olive oil and sea salt. Turn this into an even simpler recipe by putting the potatoes on the baking sheet skin side down. Since the skin is a curved, not flat, surface, the potatoes don't burn before they're totally crispy. They don't need to be turned. Small quartered potatoes work nicely as do the spears described in the recipe.

• Tablefortwo

• CT

• 2/8/2012

This was simple and tasty. I did have a little problem with the garlic getting a bit too brown and crunchy.

• jenncc

• Los Angeles

• 2/7/2012

Delicious! Just don't get too heavy-handed with the rosemary. Mine was so fresh and strong it almost overpowered my palette.

• thanksalot

• 9/4/2011