Reviewed: Aug. 16, 2009

HOLY SMOKES! these potatoes are fabulous -- perhaps the best i have ever made. i put these in a cast iron skillet on the grill, covered with foil, and let them bake for 40 minutes. the feta adds such a nice subtle flavor to these. this will be my go to potato recipe from now on. thanks so much cyndi.

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Aug. 11, 2009

Very flavorful, we loved this recipe! Also, I didn't find the recipe difficult to follow at all, it was pretty simple & explicit. Great way to change up family potatoes!

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bbqgirl

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 1, 2009

This turned out really great! I've used other recipes before, but they never turned out. I thought the amounts of the ingredients were right on in this recipe. Thanks

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zippychef

Cooking Level: Beginning

Home Town: Salesville, Ohio, USA

Living In: Brewster, Ohio, USA

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Reviewed: Jul. 17, 2009

These potatoes were excellent! I scaled the recipe down to four servings and it was awesome. I did not have mint on hand so I left it out and added some basil. I will be making these again for sure!

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Mandy1459

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Reviewed: Jul. 12, 2009

Followed the recipes exactly with ok results but no wow factor. May or may not make again.These are just average.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jul. 12, 2009

This was great! I made a couple minor changes-I scaled it down and I omited the mint(I just don't like it). I also added the oregano into the oil mixture, simply because I didn't read the directions close enough! I will definetly make this again.

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ambibambi

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

I loved this recipe. I followed it exactly, just scaled it down. I'll definitely make again. Thanks!

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SAHMCOOK

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

This was so good, there wasn't a single potato left! I followed the recipe exactly and will be making this again and again :) Thank you Cyndi for sharing this fabulous recipe with us.

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Julie

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Jul. 9, 2009

I needed a simple recipe and made this one for my 4 siblings. They loved it! I stuck to the recipe and WILL be making them again. Thanks.

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anna

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Reviewed: Jul. 4, 2009

Mmmm, these were delicious. I tossed them in the "dressing" and then roasted them covered for about 30 minutes. I left them uncovered and turned up the heat for the last part. They were crispy and salty outside, tender and lemon-y inside. Will make again!!

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Sweet Apron

Cooking Level: Expert

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Reviewed: Jul. 2, 2009

Absolutely wonderful! I will definitely make these again and again! Thanks for a great recipe!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Jun. 30, 2009

I infused the EVOO with the oregano and mint,added salt/pepper,garlic.( I heated the oil,then let it stand).I made this just like it was written except for the water, I didn't think it needed it and my taters weren't dry at all! Fabulous! Thank You Cyndi!! Will make again for sure!! Patty

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Jun. 30, 2009

Thanks for the wonderful recipe, Cyndi! Followed the recipe to a tee with the exception of the mint which I didn't have on hand. So I added basil instead. Yummy! A definite recipe box keeper.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 28, 2009

Excellent! This had all the flavor of my favorite souvlaki, but on potatoes! My only caveat, and it is small, is that there was too much oil. I had to drain some off to get a crispiness. No biggie, I probably had them in a smaller pan than what is required. The cooking time was perfect for me (the water keeps them from burning). I added my oregano at the specified time, but left my mint until just before serving. I wanted it to look really bright and fresh. Thanks for a great recipe! I'm already planning to make it again.

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: Jun. 28, 2009

Very good recipe, Cyndi! I scaled it down quite a bit, but I wish I wouldn't have with the mint. My family discovered they liked feta, so thanks for that, too! I would recommend cooking this in foil that has been sprayed because it burned a little in my pan. I think next time I'll cut the potatoes in rounders rather than wedges, and I'll add the feta for the last minute or so of cooking time.

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Marianne

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2009

These were quite tasty. I actually (inadvertently, mind you) put the oregano & mint on before it went in the oven and it still came out great. This pairs very well with the "Northwest Steakhouse Steak Marinade" (also on allrecipes.com) as it has a bit of Greek flair to it as well.

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Paul

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Reviewed: Jun. 25, 2009

5 stars from each and every one of us! I made this as written except that I cut the potatoes smaller, substituted chicken broth for the water and marinaded the potatoes to include the herbs. These were done in about an hour at 410. Delicious and a big hit with the whole family. I served with my "Mediterranean" style turkey meatloaf and it made for the perfect dinner! Thank you, Cyndi, for sharing an outstanding side dish!

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5THSISTER

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Jun. 22, 2009

These are good. I made half the recipe to feed 4 and should have made all 10 servings. I did increase the mint to 1 tablespoon because we do like mint and a teaspoon just seemed puny. This is a keeper! Thanks for sharing.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Jun. 21, 2009

Cyndi, this recipe gives potatoes a great flavor. Will be making these often. I did not have 80 min. to bake them so I microwaved them for 10 min on high, covered, then put them in the oven(uncovered) for 35 min until the potatoes were tender and browned. I did not have fresh mint but it tasted fantastic without it. Thanks Cyndi, great recipe

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