These turned out perfect! Used Yukon Gold cause that's what I had on hand... excellent!

pretty great. i didn't cover them so they turned out browned on the outside and tender on the inside the way i like them.

After reading previous reviews I came up with a recipe that worked perfectly for me. I agreed with the lady that said there was no way she was going to cook potatoes for 2.5 hours! I have real good chicken soup base, where chicken is the first ingredient. The first thing I did was boil the potatoes in the chicken stock. Since some people commented that the potatoes were a little bland, I added a couple chunks of garlic to the stock. Between the stock and the garlic, I knew it would give the potatoes a great start. I cooked them until they were ALMOST done. Then I drained them and put them in a baking dish. In another bowl, I added the olive oil, (NO water!)zest of an entire big lemon after microwaving it for 30 seconds to make it juicier and all the contents of that lemon. I added fresh rosemary and thyme from my garden along with some Greek oregano and fresh ground black pepper and a little salt. I baked them uncovered for about half hour stirring them half way through and they were delicious! We had company for dinner I and wanted something to go with the Souvlaki and this was perfect! They had had lot of flavor and you could taste a hint of the lemon. They were as good as I've had in the Greek restaurants and they didn't take long to prepare! I'll definately be making these again.

Another hit with the family. I fixed these because I was looking for a potato recipe to serve with gyros. I followed other reviewers suggestions and added more flavor to the dish - more spices, but just flavors we like. Don't skimp on the lemon juice or garlic. I cut the potatoes smaller, more bite size because I think that's easier and more pleasing when served. My family says to make these again - and I figure they have exquisite taste.

My family loved it! I made it with the cucumber sauce and the Souvlaki on allrecipes.

These are sooooo good!! I followed tips and used 1 cup of water with 3 boullion cubes. I also only used dried oregano & thyme as that was all I had on hand. I did find it needed a tad more lemon towards the end so we added 2tbs more and they were prefect. We diced our potatoes small and baked in the oven at 400 for 1 hour. Perfect. Made these with Souvlaki from this site as well. Will be making these again.

Great flavor. I added an extra potato and some lemon zest for more lemon flavor. I will however add less water next time cause even with the extra potato there was still some liquid left after 1:30 and the potatoes were a little softer than I would have liked.

This was delish! I took the advice of a previous review and slightly cooked the potatoes before hand. The only other difference was I used a fresh lemon that had 1/3 cup of juice in it. Waste not want not and all. Will definately make this again.

This is my favourite way to eat spuds. I only add a splash of EVOO and use fresh rosemary. I especially like to eat these cold the next day. If you love lemon you should give this recipe a try. It has to be the most stress-free way of cooking spuds

I made these the other night to accompany a Greek themed meal with some friends. They were a hit!

These potatoes tasted awesome! Cut potatoes into eighths- boiled for a few minutes first and then baked for 20 minutes covered and 20 minutes uncovered (had to turn up the temperature a little at the end in order for the potatoes to brown). Added some red pepper for spice and put some slightly stale garlic bread, torn into small pieces, on top of the potatoes and occasionally stirred while baking to distribute sauce/juices- delicious flavor. Served with steamed corn and chicken marinated in a similar seasoning (oil, lemon, oregano, rosemary, garlic, red pepper, salt and pepper). Yum!

I made these with a Greek Stew that I found on another website. They were absolutely delicious! I did not have any thyme, so I just used rosemary, and I did add more lemon. Will definitely make these again.

These were Ok for us but not great. I must say first though, I've never had a "Greek" potato. The flavor was very mild. We could barely taste the lemon or herbs. But with the mildness it was pleasant. I would definitely cut down the cooking time to about 1hr. 10 min. Otherwise ours were a mit mushy. Liked, will try again but with thise modifications. Thanks for the recipe.

Easy and delicious. I added a little extra lemon juice and also a teaspoon of chopped parsley. My husband and I couldn't get enough.

This was a great recipe. It tasts just like the ones at the restaurant. I cheated a bit and used small potatoes. I boiled them in chicken broth and then put them in the oven. There was no way I was cooking these for 2 hours!

They didn't get as lemony as I would have liked - I guess I'll never learn that secret! lol. Tasted good anyways.