Reviewed: Nov. 10, 2008

Really good! I didn't put the whole amount of butter in and I probably squeezed in more lemon. I thought the timing was perfect. Potatoes were tender and had wonderful flavor.

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SariaPie

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Reviewed: Nov. 9, 2008

This is the perfect potato side dish for so many different entrees. They are wonderful! I reduce the amount of butter to just 1 or 2 Tbsp. just for the taste and then add a little olive oil. Sometimes I add some diced onion. This is meant to be a basic roasted potato so no need to add a bunch of spices or the wonderful lemon and garlic compliment won't shine through. Yum!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 7, 2008

I've made this recipe several times now and we just love it. It's so simple, yet SO good! I like to use a blend of Italian cheeses sometimes instead of just Parmesan. Thanks! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Nov. 3, 2008

My picky-eaters can't get enough of these potatoes! I have to make a double batch! They are very good. I cook them a bit longer than the recipe calls for, like some of the other reviews said. I cook them for about 45 minutes covered, then an additional 15 minutes uncovered. Best potatoes I've ever had!

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SEHOBSON

Cooking Level: Expert

Home Town: Mission Viejo, California, USA

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Reviewed: Nov. 1, 2008

Simple and delicious! I microwaved them covered for about 5 minutes before putting them in the oven (first attempt left them crunchy cooking for the recommended amount of time). Added more garlic and no salt and watched them disappear. I have to make a lot to end up with any leftovers.

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WICHEESEHEADINWA

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Reviewed: Oct. 30, 2008

Simply the best. I eyeball everything - though not so much with the melted butter. Loving garlic, I add quite a bit more than the recipe calls for. Turns out great every time!!!

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Jules1369

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 22, 2008

Husband loved these.

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tammie

Cooking Level: Intermediate

Home Town: Ephrata, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 20, 2008

I had to cook these for over an hour at 350 degrees. I even cut the potatoes fairly small. It doesn't seem to be the oven b/c the biscuits cooked perfectly. I think I will stick with another method of cooking next time. Otherwise the flavor was good...but to be honest no one was all that hungry by the time they were done.

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nellie

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Reviewed: Oct. 19, 2008

Mmmmmm Mmmmmmm Good. My whole family can't get enough!

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montanagirl1982

Cooking Level: Intermediate

Home Town: Butte, Montana, USA

Living In: Gresham, Oregon, USA

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Reviewed: Oct. 10, 2008

I reduced the butter to 3 tablespoons and added a teaspoon of dried rosemary (yum!). I also cut the salt in half. These were tasty!

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BATCAVES

Cooking Level: Expert

Home Town: Vinton, Louisiana, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Oct. 5, 2008

Very easy to make, delicious. Great side to any main dish.

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Mel

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Reviewed: Sep. 28, 2008

We loved these! I extended the cooking time (40 min covered, 15 uncovered) and they turned out perfect. My husband wants me to make them all the time.

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Shaena

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Reviewed: Sep. 28, 2008

Easy to make, tastes great!

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Jane

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 27, 2008

This is fantastic! We use a little more lemon juice and a little more Romano but this is fabulous! Thanks!

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SHMONEY1

Cooking Level: Expert

Living In: Shelby, North Carolina, USA

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Reviewed: Sep. 25, 2008

This turned out pretty good. I may have used a little more potatoes. So, it was a little bland. I followed another review and boiled the potatoes first. I'm not sure I will do that next time. They didn't seem to get that golden look or texture which would make sense after boiling them. Definitely a keeper though.

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NCT12B

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2008

Really easy!! I read a lot of the reviews and this is what I did: sliced the potatoes (about 7 largish red potatoes), put them in a glass 2-quart baking dish, then poured the butter, garlic, salt and lemon juice over the top as described. Then added a splash of olive oil. I microwaved them for 8 minutes on HI, stirred, microwaved them for 5 more minutes, then added the parm. (Probably quite a bit more then listed -- we loves us the parm in this house!) The grilled chicken isn't ready yet, so I'll probably heat the potatoes another minute when we sit down. These are very tasty, and certainly simple! Next time I'll do them in the oven, as I'm sure they'll be prettier and a little more uniformly done. But I'm certain DH and my 3- and 5-year olds won't care...

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wendyMN

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

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Reviewed: Sep. 15, 2008

Good flavor- but the timing is way off! it took A LOT longer to get these done enough to eat....will make it again though!

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Caryn

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Reviewed: Sep. 13, 2008

Awesome!!!!!! What more can I say!! I loved them! My whole family loved them!! Instead of butter I used 1/4 cup of I Can't Believe It's Not Butter Spray, which has no calories or fat (I'm sure if you ate the whole 1/4 by yourself then it would)instead of the butter but did the rest the same. I did cook them in the microwave first for 20 minutes then I finished them off in the oven with the meat. They came out great. I'm gonna make these for Thanksgiving! Thanks again!!

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Wendy

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Reviewed: Sep. 12, 2008

they took about an hour to cook but were still good

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Sep. 10, 2008

These potatoes were amazing and may have won their place as my favorite potato dish!It took longer to cook but the payoff was so worth it! They were a big hit in my house!

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