Comments on: Perfect Roasted Potatoes

By: Jen

Jen — Wed, 12 Aug 2026 02:23:10 +0000

In reply to Evelyn Chorush. I agree, easy and wonderful. The only thing I added was some cherry tomatoes about the last 15 minutes. Yum

By: Sara

Sara — Wed, 08 Jul 2026 03:21:39 +0000

I had the small golden potatoes on hand so, I tried this recipe and was glad I did. The recipe ingredients were 1/2 because I only had one pound of the little new goldens. The rosemary, which I had on hand as well for biscuits, was a A+ addition.
Thanks for your suggestions. I will reheat the left-overs tomorrow.

By: Suzette

Suzette — Sat, 27 Jun 2026 22:31:39 +0000

SO good. Thank you for the recipe!

By: Chris Madder

Chris Madder — Thu, 25 Jun 2026 06:31:15 +0000

In reply to Sal. Dude? Sorry I am neither male nor American. Please do NOT boil the potatoes any longer than 8-10 minutes, and try not to be so rigorous.

By: Sal

Sal — Mon, 22 Jun 2026 16:14:38 +0000

In reply to chris madder.

dude i did this as u instructed and i think i shook them too hard bcoz they crumbled into a mash lol. think im gonna stick to the recipe next time. peace

By: Rachel

Rachel — Sat, 06 Jun 2026 20:28:17 +0000

I’ve made these several times and they’re so good. I’ve also tried with sweet potatoes with great results!

By: Liz

Liz — Tue, 07 Apr 2026 01:03:53 +0000

This recipe is perfect. Fresh rosemary is brilliant. For me, this one’s a keeper. I added some fresh whole carrots withe same oil, garlic, salt. etc about half way through and it was a treat. Thank you!

By: Maggie

Maggie — Sun, 21 Dec 2025 20:09:28 +0000

I just roasted the potatoes. (I have carrots in the oven now.) I love the potatoes. I have some for leftovers. Combined them with some grilled chicken. I may roast some tofu in future. These potatoes are so good I had to force myself to stop eating too many of them. Thank you for reminding me how much I love roasted vegetables.

And I appreciate the caution of not using too much olive oil. I actually put the oil in a baggie and then put the potatoes in it to make sure all sides of the potatoes get oil.

By: Cookie and Kate

Cookie and Kate — Tue, 02 Dec 2025 02:17:43 +0000

In reply to Jen. Hi Jen, I would roast, toss in sauce, similar to how I do in my buffalo cauliflower recipe. Use the instructions for the potatoes for roasting, and the method for adding the sauce from this recipe.

By: Paula

Paula — Fri, 28 Nov 2025 02:32:52 +0000

In reply to Arrizola,E. steamed or sautéed greens like swiss chard or spinach and black lentils crispy tofu or tempeh and a side vegetable like broccolini or salad