Reviewed: Mar. 4, 2012

I added lemon juice (maybe 1/4 cup?) to the water and let the spuds sit in the water for about 45 minutes before boiling. Kept careful watch to make sure the spuds were not over cooked (maybe 10 minutes). Then continued with the recipe directions. I think my extra lemon juice (and not over boiling) added the enhanced lemon flavour and did the trick. All 3 of us really enjoyed them. I will definitely make again because 2 are extremely picky and if they say the taters are good - I am a happy chef. This recipe stays!

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Reviewer:

jod

Reviewed: Jul. 23, 2011

Very Tasty! I loved the flavor, but I think they'd be better if they wer mashed up a bit so you tasted the flavor even more, not just on the outside of the potato.

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Reviewer:

pinkchick627

Reviewed: Jan. 22, 2011

Who knew potatoes, drizzled with butter, could taste so light and fresh?!?! I guess lemon and lots of Italian parsley does wonders! Rather than boiling the potatoes, I cut them in chunks and roasted them at 400 degrees for 20 minutes. A generous sprinkle of salt and pepper is a must and throw in extra parsley.

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Reviewer:

keb1975

Cooking Level: Intermediate

Home Town: Sumner, Iowa, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Sep. 26, 2010

We loved the sauce on these potatoes. My fiance asked if I would fix them again. He is a meat and potatoes man and we are always looking for new ideas on potatoes. This is a keeper for us.

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Reviewer:

HIGHSMITH

Reviewed: Sep. 13, 2010

I love it! I make it with russet potatoes too since that is what I usually have on hand, turns out perfect every time.

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Reviewer:

Banana

Reviewed: May 29, 2010

I really liked this recipe. It is simple and tasty.

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Reviewer:

jpogues

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Portland, Oregon, USA

Reviewed: Mar. 15, 2010

These are ok. Too mushy not enough lemon.

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Reviewer:

Emily

Cooking Level: Expert

Home Town: Terre Haute, Indiana, USA

Living In: Joplin, Missouri, USA

Reviewed: Aug. 16, 2009

I found this needed too much butter so next time will use less but everyone loved them

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Reviewer:

TaraD

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Jun. 25, 2009

My husband just loves these potatoes. I use fresh italian parsley and real butter. Just be sure not to over cook the potatoes and to quarter them if they are large. I always try to pick out the smallest potatoes that I can, and add salt and pepper to taste.

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