Reviewed: Feb. 9, 2012

double the time, and lime zest with thyme is goo but thyme requires alot of moisture to bring out it's full flavours. i suggest using lemon with a zesty chili pepper seasoning this makes the potatos pop, if ambitious you could season with a taco seasoning and later sprinkle a crisp montery jack on them:)

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Reviewer:

wolfenone

Reviewed: Jul. 28, 2010

Very delicious. Used almost 3 tablespoons of freshly squeezed lime juice and cooked it just a little longer than called for. Yum!

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Reviewer:

MelissaMM

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Reviewed: May 25, 2010

I used a little bit of EVOO instead of margerine and I used parmesan cheese because that was all I had on hand. I thought these were great but my family didn't care for them. Oh, sure.....they ate them but they made it known they would have rather had Tater Tots. I served this with my Zesty Ranch Dip and that was a good pairing.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 29, 2010

Really good! I used vegetable oil instead of margarine and skipped the cheese. Thanks! :)

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Reviewer:

CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: Nov. 25, 2009

I don't really care for potatoes usually but these are YUMMY! I substitute the margarine with Extra Virgin Olive Oil.

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Reviewer:

T_pots

Cooking Level: Beginning

Living In: Surrey, British Columbia, Canada

Reviewed: May 27, 2009

The concept here is good but the flavor is lost. The only change I made was to use real butter instead of margarine. I actually got out my tablespoon and teaspoon measures for this dish (which I usually don't bother with unless I'm baking). I read one review where it was stated that they have too much thyme and not enough lime. But, that particular reviewer said they did not use the zest, so I thought I'd be okay. Nope -- and I couldn't even taste the thyme. My cheese did not burn, and I put it on before the potatoes went in the oven as the recipe says. My potatoes did cook perfectly in the alloted time. My wedges were small, but they were done on time. Overall, I think it is a decent recipe. We ate them and we liked them. I just can't get over the fact that I couldn't taste the lime and the thyme, and that's the reason I chose this recipe in the first place.

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Reviewer:

Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

Reviewed: Aug. 19, 2008

Eh... Took forever to bake, too "Thyme'y" and not enough "Limey". (I even cut the thyme down by 1/2 tsp - and I didn't have any zest) Added in a touch of garlic powder, cayenne and brushed each wedge with olive oil. Something I wouldn't do again.

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Reviewer:

Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: May 29, 2008

My son is 7 years old and has never eaten potatoes. I made these tonight for my hubby because he was tired of rice, and my he and my 3 year old couldn't get enough of them. I am shocked that they even asked to eat them and very happy that I now have something other then rice I can serve as a side dish. I followed the recipe as it was except I replaced the romano (didn't have any) with asiago and didn't add it until the last three minutes I also changed the salt to garlic sea salt because we don't use iodized in our house. Great recipe!

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Reviewer:

Cooking Level: Expert

Reviewed: May 16, 2008

Tasted pretty good, everyone ate them with no complaints. However, they took longer to cook and ended up getting a bit dry. I'd suggest using olive oil and coating all the potatoes before adding the other ingredients. Otherwise, yummy with a twist!

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