Reviewed: Feb. 3, 2009

This was a very good recipe. I cut the butter in half and replaced the remaining half with olive oil. I added 1 tsp dried rosemary and I added a generous share of parmesan at the end instead of at the beginning. Great results! Thanks!

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Nicole

Cooking Level: Intermediate

Home Town: Clifton Park, New York, USA

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Reviewed: Feb. 2, 2009

These taste great 1/4 amt. of lemon to butter ratio and pepper on top, these need to cook covered almost an hour this recipe is off on the cooking times also bake uncovered about 15 minutes to crispen them up a bit I used quite a bit more parmesan than it called for they were deelish next time I would add some parsley for color.

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Rennea

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Reviewed: Feb. 1, 2009

I loved these potatoes and my husband did as well. He had some red potatoes at a banquet and has been longing for some ever since. This recipe has come the closest to what he experienced. He was eating them right out of the pan. Thanks for the recipe. It's a keeper.

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Ester

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Reviewed: Jan. 29, 2009

These potatoes are delicious, but cooking time and temperature are way off. Mine took forever and I ended up raising the temperature. Next time, I will spread these out in a 9x13 pan and bake at 425.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jan. 23, 2009

Made these for a romantic Christmas dinner for 2. Awesome! Hubby soooo impressed. :)

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Michelle

Cooking Level: Intermediate

Living In: Clovis, California, USA

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Reviewed: Jan. 22, 2009

Very good!

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melorud

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Reviewed: Jan. 22, 2009

These were delicious! We increased garlic to 3 teaspoons, used 2 tablespoons of lemon juice, and increased the parmesan cheese to probably about 2 tablespoons. Will maybe add some pepper next time.

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LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

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Reviewed: Jan. 19, 2009

Pretty good. I used baby red potatoes, so mine cooked in time. They were a little too greasy for me, but overall they make a tasty side.

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Bonnie

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Reviewed: Jan. 14, 2009

Hubby said, "Now, this is a winner!"

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Jan. 10, 2009

This was delicious! I tried to make it a little healthier by using only a tablespoon of butter and 2 tablespoons of olive oil. I also added a little parsley for a bit of color. I had no problem with undercooked potatoes; they were done in exactly 30 minutes. Thanks! This is definitely a keeper.

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CNLMOORE

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Palos Park, Illinois, USA

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Reviewed: Jan. 9, 2009

I thought the potatoes were very tasty, however, the cook timing was WAY off. You need at least an hour at 350, probably more. I ended up turning up the heat to 400 after the first half hour and leaving the foil off for much longer then 10 minutes. I wish I had read other reviews before trusting the timing since we ended up eating potatoes long after we had finished the rest of our dinner. I also thought the recipe needed more parmesan cheese then was called for in the recipe and I, too, opted for olive oil instead of butter.

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Lori

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Reviewed: Jan. 8, 2009

These are yummy! I cooked mine covered for 45 minutes then uncovered for 5 min. I did cut my potatoes smaller that way they would cook faster. I served along side brown sugar meatloaf.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Jan. 7, 2009

Yummy yum Yum! I made it vegan style by using olive oil instead of artery clogging, heart attack inducing butter. I also subsituted Almesan for Parmesan. What is almesan you ask? It is a parmesan substitute recipe from the "Veganomicon". Blend 1/4 cup slivered almonds, 1 tablespoon toasted almond seeds, 1/8tsp salt and 1/4 tsp lemon zest until you have a tiny crumb texture. in sum: olive oil instead of butter, almesan in the middle of baking, and dill towards the end of baking. oh so good!

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Dr. Veg

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

Wow! I have to say I was a little hesitant to try this recipe, but I was looking for something different so I decided to try it. It was really excellent and very tasty. The only change I made was to use 3/4 stick of butter and added 1/2 teaspoon of thyme. Also I did not measure the Parmesan Cheese that I had sprinkled on the top. Will definitely make again.

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Cora

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Reviewed: Jan. 4, 2009

very zesty. great recipe, thanks!

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shireen95

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Reviewed: Jan. 4, 2009

These went perfectly with the Lemon-Thyme cornish hens.

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 1, 2009

As other suggested, I microwaved the potatoes for about 12 minutes - then I broiled them for 2-3 minutes (which made them nice & crunchy on outside). Also added 1 tsp italian seasoning. I will use less butter next time - maybe 1/8 cup - doesn't need this much.

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Annie B

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Dec. 29, 2008

Really good, cut down the lemon just a little, but otherwise kept the same.

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MAXINEHARRIS

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Reviewed: Dec. 24, 2008

This recipe is very easy and tasty.I did alter two things.I sprinkled parsley flakes on potatoes before I added the cheese.I also changed the cooking time to 1 hour like the other reviewers suggested.They were fantastic.Thanks for the recipe!!

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