Reviewed: Mar. 11, 2009

Made these tonight to accompany steak and green salad. They are delicious! The only change I did was to add italian seasoning, and also I cut each potato into eighths and the cooking time was perfect!

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Mariela Does Cakes

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

Delicious! I make these all the time now and get rave reviews.

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DrA

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Reviewed: Mar. 9, 2009

Mmmmmmmm. As a potato lover, these really hit the spot. Next time I will use a little less butter (there was a pool left in the bowl) and with the tang that the lemon gives it, you can cut the salt in half.

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Emma

Cooking Level: Beginning

Living In: Spokane, Washington, USA

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Reviewed: Mar. 1, 2009

These potatoes were fabulous! We didn't have any lemon juice on hand so we just left it out. Also used seasoning salt instead of salt and added a teaspoon of dried parsley flakes for color. The cooking times were way off for us, though. After we did the said cooking time we left them in the oven for 10-20 minutes more. Thanks for the wonderful recipe!

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alycia

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Reviewed: Feb. 27, 2009

These were very good. Its the first recipe I tried with baby reds.

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Oregoncaligirl

Cooking Level: Beginning

Living In: Herndon, Virginia, USA

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Reviewed: Feb. 24, 2009

This was very easy to make. My wife loved it and asked for seconds. Thank You.

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chris

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Reviewed: Feb. 23, 2009

This was a simple yet very tasty side dish. As other reviewers mentionned the cooking time is longer than posted. I had the potatoes in the oven covered for almost an hour. I also increased the amount of cheese and added italian seasoning to add that herbs flavor. Great recipe!

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Omar H.

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Reviewed: Feb. 23, 2009

Great recipe, but I think it might need to be tweaked a bit though. I would probably add more butter and garlic next time because I found the potatoes had more lemon flavoring than garlic. I also had to cook it a good 10 minutes longer than suggested...but maybe that's just because my oven is old. Overall, it was a good side dish and I would definitely make it again.

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JLB731

Cooking Level: Beginning

Living In: Easton, Pennsylvania, USA

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Reviewed: Feb. 23, 2009

These were good but I thought the lemon flavor was overpowering. I will make them again but without the lemon. And they definitely have to be cooked longer than called for.

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Karen A.

Cooking Level: Expert

Living In: Montclair, California, USA

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Reviewed: Feb. 23, 2009

So Flavorful. This is a family favorite in my house.

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Yvonne P.

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

The cooking time is WAY off...these took over an hour to cook @ that temp.

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Sue Stillwell

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Reviewed: Feb. 21, 2009

The recipe, just by itself, was a little bland. I added simple lemon pepper, and although a juiced lemon is in the recipe, this did not create an overpowering lemon taste. It was great addition actually.

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FITFreshNY

Cooking Level: Beginning

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Reviewed: Feb. 19, 2009

VERY GOOD! I used the other reviews for the following modifications - used 2TB olive oil, coated the potatoes in a ziplock bag then added herbs. Baked 20 minutes at 450 degrees, turned them, then 400 degrees for 15 minutes more. I made them with fresh herbs from the garden and they were wonderful

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Kelly

Cooking Level: Expert

Home Town: East Tawas, Michigan, USA

Living In: Cadillac, Michigan, USA

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Reviewed: Feb. 17, 2009

This was fantastic..I agree with some other users suggestions, hopefully this will help others: 1. I made with lowfat butter to make it a healthy side dish 2. I cut the potatoes thinner and put them on a baking sheet. 3. I put the potatoes to a ziplock bag and spread the mixture throughout. 4. I baked this at 350 for 35 minutes, stirring once half way through (dont' forget the Pam on the bottom of the pan!) and they turned out PERFECTLY. 5. I added fresh cut onions to the mixture - I thought it added to the flavor. I definitely will add this to my recipe collection!

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DCSALSERA

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Reviewed: Feb. 16, 2009

Had friends over for dinner, and they told me they were the best red potatoes they have ever had!

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MBCHEERS99

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Reviewed: Feb. 15, 2009

This was very good and easy. I really liked that it could be made ahead and then just put in the oven. Will make versions of this often from now on.

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cook from sc

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Reviewed: Feb. 12, 2009

excellent recipe! I made this for my roommates and some friends and they all loved it. It was very easy the only the I would have done different was boil the potatos beforehand because they took awhile to cook. very easy and flavorful though!

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beccaswen18

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Reviewed: Feb. 11, 2009

Probably one of the best Red Potato receipes I've found! Super easy to make and a huge hit with my family! Instead of cutting the potatoes in quarters, I sliced them into 1/2" slices. They cooked faster and I was able to get more in the pan I was using (I'm feeding a family of 10, so I needed to use ALOT of potatoes and a large pan!) I used olive oil instead of butter and added more cheese than the recipe called for...overall though, this is a winner and one I will make again and again!!

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KARENHILTON

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Avon Lake, Ohio, USA

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Reviewed: Feb. 10, 2009

Very tasty. As others have said, though, I roasted them for much longer than called for.

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CWP Brian

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Reviewed: Feb. 4, 2009

My fiance, who is not particularly picky about food, but rarely gives it a compliment, LOVED these potatoes. I didn't do anything different, but they did not brown up for me at all until I turned the oven up to 425 degrees. So that's the only thing. They took much longer to cook, and I would recommend cooking them covered for 30 at 350 then uncovering them and turning the temp up to 425 to brown and roast them. But it's wonderful! I will play around with these some more.

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