A delicious way of preparing humble potatoes. They are cut into wedges, tossed with herbed oil and roasted to perfection. Enjoy with whatever you fancy.
These were very good with some alterations. I coated the potatoes with some olive oil then coated with rosemary, and other italian herbs, salt, and parmesean cheese. A good rule of thumb: Whatever you think is a good amount of spice/salt--double it! It is the coating that makes these so delicious. Also put so additional oil of butter in the bottom of the pan so they can fry slightly while baking. - 10 Aug 2006 (Review from Allrecipes US | Canada)
Great recipe, but I always use olive oil vs. veg. oil and add some garlic. Mine were done a bit sooner so be sure to check during cooking. This goes well with red potaotes and is a perfect side dish for grilled steak. - 29 Mar 2010 (Review from Allrecipes US | Canada)
Don't know why you need to wait until the potatoes are done before adding the herbs. I combined everything from the get go and used evoo instead of the veg. oil. So good and family loved them. Thanks! - 02 Nov 2006 (Review from Allrecipes US | Canada)