Reviewed: Nov. 1, 2009

These are delicious! I take th foil off at the end of cooking and let the liquid cook off. This makes the potatoes more flavorful. Very authentic!

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DEBMCE4

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Reviewed: Oct. 28, 2009

Very, very good. I used oregano instead of rosemary (I find oregano to give more Greek flavour and Rosemary more Italian - but that's my idea) The lemon and chicken bouillon give an unexpected flavour that I personally love with roasted chicken. Use all the liquid !!! I bake the potatoes covered for about 1/2hour, then uncovered for about 3/4hour. When you cut your potatoes a little smaller - cooking time can be adjusted to 1hour uncoverd !! The liquid reduces and starts to caramalize on the sides of the dish... Make sure to tast this...

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Melissa Scholte

Cooking Level: Expert

Home Town: Newcastle, Kwazulu-Natal, South Africa

Living In: Uithuizermeeden, Groningen, Netherlands

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Reviewed: Oct. 21, 2009

These were pretty good. The portions are huge. I think this is more like 6 servings. I liked the flavours very well, but I would have liked it if more of the liquid had cooked away and the potatoes had browned a bit. Next time I will leave the cover off the dish the whole time and see if that helps. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 16, 2009

I served with a little goat cheese... Delicious

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EQ

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2009

Fsbulous! I added my own personal flair with this recipe but I forgot what I did! But they were great without the extras as well :) Thank You!

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MandyRenee15

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Reviewed: Sep. 20, 2009

These were pretty good. I personally found the lemon juice to be a tad overpowering. I think I would reduce the amount a bit. They were perfect after a little over an hour. I tossed them twice while baking.

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Aug. 30, 2009

These were so yummy! I left out the rosemary though since I can't stand it, but otherwise made it as is. Next time I would like to add some garlic and maybe a little dill. I never would have thought to put lemon juice with potatoes but it paired up quite well. I will most certainly be making these again!

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Kerri Bear

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

Living In: Fort Lewis, Washington, USA

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Reviewed: Aug. 21, 2009

Very good recipe, but I changed it a bit as per another Greek recipe on this site. I basically combined the 2. I scaled this down for 2-3 people. I had no lemon, used fresh rosemary and italian seasoning. I cooked it at 400F for 1 hour covered and 15 minutes uncovered. Then I added crumbled feta and cooked for 5 more minutes, finishing with a broil. YUM. I picked this recipe over the other because of your use of the chicken bouillon - really adds flavour. Great basis and next time will add onions!

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Raquel

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Thornhill, Ontario, Canada

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Reviewed: Aug. 7, 2009

When I first made this recipe I thought I had potato soup in my casserole dish. However, I stuck to it and like another reviewer, and after 75 min., I took the cover off with 15 min. to go and these were AWESOME !! perfect and a nice change from regular roasted potatoes. The second time I made these I cut up an onion and mixed it in. This was was really tasty also.

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Marion

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Aug. 5, 2009

These are just awesome! I didn't have lemon juice though, but used the bouillon, oil & seasonings. I used red potatoes cut in wedges, and didn't peel them. Baked an hour covered, and about 20 minutes uncovered. TIP: I didn't stir or turn the potatoes at all. They were crispy brown on the bottom, and puffy on top - really, really good!

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MontanaRed

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Reviewed: Aug. 5, 2009

fabulous! followed the recipe; tasted just like a restaurant that I love!

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Jenny

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Reviewed: Jul. 16, 2009

Excellent!! I cut the recipe by half and still came out perfect. We have a gas oven so it only took 45-50 minutes to bake.

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V.V.

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

my husband could follow the recipe

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rbcmom

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: Brampton, Ontario, Canada

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Reviewed: Jun. 30, 2009

I like to replace the thyme and rosemary with oregano, and use 1/4 cup more lemon juice and less water. Delicious!

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EMERICA1979

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Reviewed: Jun. 29, 2009

This was great, but I may have used too much olive oil. The potatoes were swimming around. I also stuck mine under the broiler for a few minutes to brown the potatoes a little. This is a great recipe. Thanks!

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ChristenB.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 22, 2009

Made these tonight with "Greek Quesadillas". I wasn't a big fan, but liked them more sprinkled with Grated Parmesan. The girlfriend liked them very much.

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pichoro

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Reviewed: May 25, 2009

OMG!! These aren't LIKE the potatoes you get at a Greek restaurant. These are BETTER!! I only changed the seasonings a bit, using only oregano (2 teaspoons) and salt and pepper (no boullion). Mixed up everything in a bowl, put it in the oven for an hour covered, then uncovered them for the last 20-30 minutes. I have never tasted such a flavorful potato! Had to throw myself between by husband and the pan so he didn't eat them all! Definitely a winner!

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BUBINK

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Apr. 23, 2009

I read that some people had cut down on the water or oil, but i decided to try the recipe as is. The only change I made was to throw the potatoes in the bowl to get the mix spread evenly, and i used vegetable bouillon. I used red potatoes which have a really thin skin, so I didn't peel them. I did cook them covered as suggested to make sure they cooked all the way through, but uncovered them the last half hour so they would brown. I had made extra hoping to have some for tomorrow's meal, but they are all gone! It's very difficult for potatoes to actually absorb the flavoring but this one did it. One of the best potato recipes I've tried. Thanks for sharing it!

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