I tried roasted potatoes from Guy Fieri, Ina Garten and Rachael Ray. My favorite recipe was also the easiest to make.

• I tried roasted potato recipes from Guy Fieri, Ina Garten, and Rachael Ray to find the best one.

• The mushrooms made Fieri’s recipe more interesting and Garten’s potatoes were nice and crunchy.

• But of the three, Ray’s potatoes were the easiest, quickest, and tastiest.

Roasted potatoes are an easy side dish, and I usually make mine without a recipe, just using oil and seasonings.

However, I decided to try new methods by following recipes from Guy Fieri, Ina Garten and Rachael Ray.

Here’s how they went.

Fieri’s roast potatoes had lots of fresh ingredients.

Fieri’s recipe contained certain ingredients that made his roasted fingerling potatoes come out.

For one thing, it had almost as many mushrooms as potatoes. But I love mushrooms, so it wasn’t a problem for me.

The recipe also said to include thyme and rosemary, but I substituted oregano for the thyme because I really don’t like thyme.

The potatoes were very simple to prepare.

Fieri’s recipe instructions were simple.

I mixed all the ingredients together except the butter, spread the potato and mushroom mixture on a baking sheet, then placed little cubes of butter all over.

Although I expected the baby fingerling potatoes to cook fairly quickly, I was skeptical they would be done in 20 minutes at 350 degrees Fahrenheit.

They needed a lot more time in the oven than the recipe stated.

I was right.

After 20 minutes in the oven, my potatoes could no longer be pierced by a fork at all. They needed almost 40 minutes at this lower temperature.

The mushrooms were the best part of Fieri’s dish.

These potatoes tasted great, but they needed to be paired with a mushroom in each bite to get the full flavor effect. The mushrooms seemed to absorb most of the herbs.

Fieri’s potatoes weren’t crispy — as I usually prefer — thanks to the added moisture from the mushrooms and butter. But these were a tasty alternative to my usual side dish.

Garten adds lots of garlic to her roasted potatoes.

Garten’s Garlic Roasted Potatoes It seemed delicious to me.

Besides garlic and potatoes, other ingredients included salt, pepper, olive oil and fresh parsley.

Garten asked for small red or white potatoes. I like both, but I used white for this recipe.

My potatoes were prepared in minutes.

Since I have a garlic chopper, it took me very little time to prepare this recipe.

I just needed to mix all the ingredients (minus the parsley) in one bowl and place the potatoes in a flat layer on a baking sheet.

These potatoes took the longest time in the oven.

Once my oven was preheated to 400 degrees, I baked the potatoes for about 45 minutes. I turned them several times during cooking, which helped ensure they were crispy all around.

When they were finished, I quickly tossed them with some fresh parsley.

Garten’s potatoes turned out super crispy and golden brown.

After 45 minutes, the potatoes were nice and crispy, just the way I like them.

I loved the texture and the parsley added a bit of freshness. But I would have liked even more herbs, like rosemary, for a more vibrant flavor.

Ray has a quick five-ingredient recipe for rosemary potatoes.

Ray is known for her 30-minute recipes, and this hearty side dish is no exception.

The prep time only took me about five minutes and there were only five ingredients.

I mixed everything right in the pan.

Ray said to mix the ingredients directly on the plate rather than dirtying an extra dish, which made prep even easier.

Then I put the potatoes in the oven at 450 degrees for 20 minutes.

I loved the crispy yet chewy texture of these potatoes.

Ray’s potatoes turned out to be a good balance of crispy, salty and herbaceous.

I could taste the rosemary in every bite. I also liked that the outsides were slightly crispy, but the insides were really soft.

These weren’t as crispy as Garten’s, but I still enjoyed them, especially since they only took 20 minutes.

I enjoyed each recipe for different reasons, but Ray’s Rosemary Potatoes were my favorite.

It was really hard to choose a favorite recipe because I loved each recipe for different reasons.

Garten’s potatoes were very crispy, which I loved. And the mushrooms and herbs in Fieri’s potatoes made them very tasty.

If I had to pick a favorite, I’d go with Ray’s Roasted Baby Potatoes with Rosemary. They were tasty and I liked that they were a little crispy but still very soft inside. Plus, they were super quick and easy.

This story was originally published on December 23, 2023 and last updated on December 20, 2024.

Read the original article on Business Insider