Reviewed: Sep. 19, 2008

this was yummy!

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Reviewer:

Home Town: Corona, California, USA

Reviewed: Aug. 22, 2008

This is delicious. Instead of deep frying, I simply sauted the potatoes first in a little olive oil. When they were nearly done I added the cilanto (only used about 1/4) and garlic and continued to saute. Then added cumin, lemon, and salt. Fabulous flavors! Thanks!

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Reviewer:

Bzorg

Home Town: Trumbull, Connecticut, USA

Reviewed: Jul. 5, 2008

very bland. i thought the cilantro would make a big difference but it did not. if i tried this recipe again, i would bake the patatoes and let the seasons meld during the baking. otherwise, it just was not very good. i found myself pouring salt on them to liven up the flavors. it didn't work.

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Reviewer:

Anel

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jun. 18, 2008

ABERSOWL, You're right on the money. "Meh" was the general consensus around here. I did cut the cilantro... I Mean, I LOVE cilantro, but TWO CUPS? That's outrageous.

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Reviewer:

Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Jun. 8, 2008

I LOVE the unique, delicious flavors of this dish ! To cook the potatoes & cut down on the grease and prep-time, I took the new potatoes, poked holes in them w/ a fork and microwaved them (5+ minutes). Then i cut them into quarters and continued with the sauce as written, including the cumin and lemon. I love it.

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Reviewer:

Robin M.

Reviewed: Apr. 19, 2008

These potatoes were great! My whole family loved them!

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Reviewer:

Kimberly Williams

Cooking Level: Intermediate

Home Town: Sunset, Utah, USA

Reviewed: Nov. 28, 2007

Very close to the garlic potatoes I eaten a couple days go at an indian restaurant . I will make them again and again I love indian food!!

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WONDRWOMN66

Reviewed: Nov. 25, 2007

Great side dish and super easy! I baked my cut potatoes as another reviewer suggested for 20 minutes at 400 degrees. I sprinkled a little olive oil on them first. The lemon juice is good but not necessary.

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Reviewer:

Ada Cowan-Ruhlen

Reviewed: Nov. 25, 2007

I liked this recipe..I will try it with adding some orageno..Thanks

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Reviewer:

Yasmeena

Cooking Level: Expert

Home Town: Arad, Muharraq, Bahrain

Living In: Norfolk, Virginia, USA

Reviewed: Nov. 22, 2007

I am Syrian and my mom makes these potatoes all the time. To prevent the potatoes from getting soggy, let the potatoes drain and cool completely--that way they'll be dry and won't become soggy when you add them to sauce. We don't use cumin or lemon juice, but add just a little olive oil when cooking the garlic/cilantro mixture.

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