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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Melissa MC.

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Reviewed: Dec. 22, 2008

Great change for a roast go with. Not super fancy but easy to make and great for company.

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CookKR

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 21, 2008

Most excellent as is. The lemon threw everyone for a loop - no one could figure out what was giving the dish such a kick. It was devoured and my daughter licked the pan - it is that good and definitely not the same ole red potato fare. Only downside and completely my bad - I used a glass container and it more than doubled the cook time and completely threw off the timing of the meal. Sadly a lesson I repeat every 3-4 years it seems. Just a reminder to forgetful souls like me.

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Homeschool Mama 2 2

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Dec. 18, 2008

The lemon juice is a must have for this recipe, it gives it great flavor! I followed this recipe pretty much exact...I skipped the parm (forgot about it) and used a tad more butter then it called for. Then I tossed the potatoes in a ziplock bag with the butter mixture so they were evenly coated. I added rosemary as well. As for the cooking, I read reviews on how long it took. I didn't have any problems, because I put the potatoes on a cookie sheet on the very bottom rack. After 30 min, they were already starting to brown. Left them in for 45 min totally, and they were perfect!

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beth

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

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Reviewed: Dec. 18, 2008

I am not sure what went wrong for me with this recipe. I believe it was the lemon. Because of the reviews of the potatoes being undercooked I boiled mine for 10 minutes prior to baking at 400 degrees for indicated time. The potatoes were tender but the flavor was lacking.

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TIERNEYPHAM1129

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Reviewed: Dec. 17, 2008

SO DELICIOUS! I added some shredded cheese to mine. Even better when reheated on a skillet the next morning and sereved with eggs. The lemon is the secret ingredient that adds the tangy flavor.

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danneille

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Reviewed: Dec. 15, 2008

Yummo! I could not stop eating these potatoes. The lemon juice and parmesan cheese is key! I made these along with the sage pork chops (awesome!) from this same site and my family was in dinner heaven. The only thing that I have to add is that I put them under the broiler for an additional 5 minutes right at the end to crisp them up a tad. Mine were steamed and well cooked but the broiler made them PERFECT.

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Jenny

Cooking Level: Intermediate

Home Town: Palmer, Texas, USA

Living In: Waxahachie, Texas, USA

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Reviewed: Dec. 12, 2008

Loved the flavor. I didn't have parmesan cheese and it was still good, but definately would be better with the parmesan.

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Becky P

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Reviewed: Dec. 8, 2008

Good. Added pepper. Baked at 400 degrees. Tastes better with a little sour cream on the side.

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BUTTERCUP4

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Reviewed: Dec. 4, 2008

This is a great and very easy recipe. I made stuffed porkchops and was looking for a side dish to go along with it. I used the amount of butter called for but added some more black pepper and some parmeson cheese on top. yummy. thank you

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Danielley

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Reviewed: Nov. 19, 2008

I gave this one 4 stars, only because I changed around the recipe a lot. I added pepper and cooked the potatoes in a skillet after they were cooked in the over, to give them more of a crisp. I also added the garlic cloves, some balsamic and onion into the skillet. My boyfriend loved them! =) Thank you for the great recipe!

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Meredith M

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Garlic Red Potatoes

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