Young new potatoes are so good by themselves they don't need much embellishment. This would be great as a side dish for dinner or brunch.
This dish deserves 2 separate scores - 1 score when I cooked it following directions and another when I made some additions. Following directions - it scores a 3. Good, but not great. However, with several additions it gets a solid 5! Before adding the potatoes to the butter, I added onions, garlic and some red pepper and cooked until soft. Then I added the potatoes & rosemary, salt & pepper then cooked for about 10 minutes on the stove before placing in the oven. At the end of the baking time, I broiled them for a few minutes so they were nice and crispy. A huge hit! - 03 Oct 2006 (Review from Allrecipes USA and Canada)
A really great recipe. I love how the potatoes are begun and finished in about half an hour, with no pre-boiling required. I used red potatoes and they turned out great. I also heated the pan in the oven while I was preparing the potatoes, and then dumped them into the hot pan - it makes them crisp all over and prevents sticking. Thank you for sharing. - 16 Aug 2006 (Review from Allrecipes USA and Canada)
Excellent recipe! Good food doesn't have to be complicated. This recipe is simplicity at its finest. (Oil?... There IS no oil called for in this recipe. Baking pan DOES imply shallow pan. Too many recipes fail because they are not followed correctly.) - 15 Nov 2002 (Review from Allrecipes USA and Canada)