Reading the reviews of others who commented that this recipe called for an excessive amount of oil, I sympathized with the submitter, who probably had to specify a precise amount in order to submit her recipe. While baking demands precise measurements, cooking does not. One's potato might be larger or smaller than others' and so the total amount of one reviewer's potatoes might be completely different from another's and require more or less oil. I'd say use your judgement with this, and use enough to adequately coat the potatoes. I had great success with these--I used a combination of olive oil and butter and otherwise followed the recipe. It may be because I scaled this down to two servings that the potatoes needed about 1o minutes less cooking time, although I did cut them up small. Hubby went on and on about these--perfectly browned and crispy on the outside and almost creamy (according to hubs)on the inside--his point being they weren't mealy. I used Yukon Golds, unpeeled and again, cut into small cubes, which may account for that. The lemon is discreet, not enough to scream "LEMON" but just enough to make you notice something pleasant you couldn't quite put your finger on. Dill is something we always enjoy on potatoes and we did here as well. Great recipe, one we really enjoyed, and a definite "make again" seal of approval from hubs!

OMG, with some changes this was so excellent! It's only 2 of us so I scaled the ingredients for 2 and used one large baking potato. I scrubbed it and cubed it but left the skin on (so it gets crispy - yummy). I also subbed oregano for dill, and chicken stock and olive oil for butter and canola oil. I mixed everything in a liquid measuring cup, and then poured over the potatoes in the pan. Then I just squeezed fresh lemon juice over all. So fast, so easy, and so so good. Highly recommend.

Yum! These were a hit. I followed other suggestions to use less butter and oil but kept the other seasonings the same. I used some tiny red potatoes from the farmer's market, so I didn't even have to slice them up and they made for great presentation. Clean-up was easy since I mixed everything in a Ziploc bag and lined the baking pan with foil. You can't beat that!

I would definitely give this recipe about 4.5 stars because I did make a few minor adjustments. Like other chefs, I cut the oil/butter combo and substitued with about 1/4 c. olive oil. I squeezed the juice of a whole lemon (I like my lemon potatoes lemony). I also used fresh dill instead of dry.

This recipe was fantastic! I followed it pretty loosely [added more lemon and dill], but these turned out like great 'restaurant style' potatoes. My only suggestion is up the lemon if you want a good lemon flavour [the original recipe isn't very strong], and when the tops are brown, move the potatoes around and cook them some more so the other sides can brown as well. Fantastic recipe!

Really good! I do agree that there was a bit much oil/butter, but I thought it aided in the crisping process. I used garlic infused olive oil, the zest and juice of one fresh lemon, and red potatoes (not peeled, just washed and cubed). They turned out nice and sour. Hubby and I loved it! I gave it 4 stars, would have done 4.5, if possible. The only reason to not give it a 5 was because of the excess oil.

They are good. But try them this way: instead of canola oil, use fat free chicken stock.( I make it myself). Instead of butter, olive oil and oreganon, instead of dill. Much healthier and much more Greek.

Can you say YUM? These are divine, and have THE best crispy bits. I always pour the oil and butter on the cut up potatoes IN the baking pan. Then I just toss with my hands, (cook's best tool), and no extra bowl to clean - Bonus! UPDATE: I put my potatoes under the broiler for about 2-4 minutes. The more golden and cripier the better!

I followed the suggestions of others and substituted chicken broth and olive oil and oregano. I added some more lemon juice than originally called for.

YUMMY, YUMMY,YUMMY