Reviewed: Nov. 20, 2011

This is a first for me but I did not like this and I was bummed because I love all the ingredients. I really like bold flavors and I felt like this recipe was bland. I needed to have an olive in each bite to have any flavor. Also the sauce was... Well there was none. I even added water and by the end it was just mush. Its too bad cause I was hoping to like it.

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Reviewer:

Sasha*Italiano

Cooking Level: Expert

Reviewed: Nov. 8, 2011

So sadly, I didn't have any kalamata olives on hand. So in order to replace the "tang" I added lemon juice instead. Not the same I know, but WOW! This was fantastic! My potatoes had to simmer longer than 30 minutes, more like 45 minutes, because I threw them in raw. I also added some condensed chicken stock for extra flavor. Otherwise, fantastic recipe! I can't wait to make it next time with the olives!

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Reviewer:

Beth

Cooking Level: Intermediate

Reviewed: Jul. 22, 2011

This was a great recipe - it would still be great with a little less olive oil, it was a little on the heavy side there - but the flavor is outstanding. Will make it again, definitely!

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Reviewer:

Gabs

Reviewed: Jul. 12, 2011

these potatoes we absolutely excellent. Just like you would get at a Greek restaurant. My whole family loved them and I will make them again and again

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Reviewer:

DTRUBELA

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Courtice, Ontario, Canada

Reviewed: Jun. 11, 2011

I LOVE this recipe. I found it on this site a few years ago and it is a favorite at my house. My husband and son don't like kalamata olives, so they just eat around them. BUT, the flavor of the olives is what makes this dish stand out, so don't leave out the olives if you have someone who doesn't like them. I'm guessing they will still love the flavor of this dish!

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Reviewer:

melis108

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Oct. 13, 2010

Simple and delicious. I doubled the amount of garlic. Next time I will add a bit more tomatoes and olives. This recipe makes a lot, so I will also cut it in half.

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Reviewer:

Josephine

Cooking Level: Intermediate

Home Town: Arlington Heights, Illinois, USA

Living In: Queens, New York, USA

Reviewed: May 16, 2010

My mum's been making this for years and now that I've moved out I make it for my boyfriend and I. Always goes down a treat even though neither of us likes kalamata olives.

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Reviewer:

why_in_the_heck

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

Reviewed: Mar. 28, 2010

LOVE this! Only thing I changed was to use a can of diced tomatoes, juice and all, hoping for more to dip bread in. Even with the extra liquid, there really wasn't that much to sop up. But what was there was yummy!!! Definitely need kalamata olives and not just whatever you normally have on hand. This is my new favorite way to make potatoes, and I plan to make it again and again!

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Reviewer:

red1190

Cooking Level: Intermediate

Reviewed: Nov. 15, 2009

This was delicious as a lunch with some feta cheese sprinkled on the top and some bread on the side. Thank you!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Oct. 21, 2009

This was fantastic! I made it as described with maybe a little less olive oil and the result was a very satisfying and flavorful vegetarian dish. Garden fresh tomatoes, potatoes and oregano were a plus but I think this will be a cold weather staple at our house with canned tomatoes and dried oregano.

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