Aug 26, 2011
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 judgment 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!
—naples34102
