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

Fieri's recipe had some ingredients that made his roasted fingerling potatoes stand out.

For one, it contained nearly as many mushrooms as it did potatoes. But I love mushrooms, so this wasn't a problem for me.

The recipe also said to include thyme and rosemary, but I subbed thyme for oregano because I really dislike thyme.

Fieri's recipe instructions were simple.

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

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

I was right.

After 20 minutes in the oven, my potatoes couldn't be pierced by a fork at all. They needed closer to 40 minutes at this lower temperature.

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

Fieri's potatoes weren't crispy — like 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's garlic-roasted potatoes sounded delicious to me.

Aside from garlic and potatoes, other ingredients included salt, pepper, olive oil, and some fresh parsley.

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

Because I have a mincing tool for garlic, it took very little time to prep this recipe.

I just needed to mix all the ingredients (minus the parsley) in a single bowl, and lay the potatoes in a flat layer on a sheet pan.

Once my oven preheated to 400 F, I baked the potatoes for about 45 minutes. I turned them a couple of times while cooking, which helped make sure they got crispy all around.

When they were done, I quickly tossed them with a bit of fresh parsley.

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

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

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.

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

Then I popped the potatoes in the oven at 450 F for 20 minutes.

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

I could taste the rosemary in every bite. And I liked that the exteriors were slightly crisped, but the insides were really soft.

These didn't get quite as crispy as Garten's, but I still enjoyed them — especially since they only took 20 minutes.

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

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

But if I had to choose a favorite, I'd go with Ray's roasted baby potatoes with rosemary.

They were flavorful, and I liked that they were a little crispy but still really soft inside. Plus, they were super quick and easy.