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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T_pots

Cooking Level: Beginning

Living In: Surrey, British Columbia, Canada

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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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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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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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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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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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Cooking Level: Expert

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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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Valerie

Cooking Level: Intermediate

Living In: Clarkston, Michigan, USA

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Reviewed: May 12, 2008

I think way too much butter is called for, but otherwise, great potatoes! I love lime in anything and I would have liked even more in these.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2008

Pretty tasty and really quick to throw together. However, I think I'd like it better if the spices were kicked up a notch or two. I agree with Natalie... add the romano cheese later on during baking so as not to have it burn. I'll play around with this one. Thank you!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Nov. 20, 2007

These were very good. Cook time took about double even at 400.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Aug. 13, 2007

I thought they were super easy, and I liked the taste of them. I may kick things up with more spices - garlic, cayenne pepper - next time.

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Beth B.

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Jul. 26, 2007

Easy to do and very very tasty!

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Puck

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Reviewed: Nov. 4, 2006

To be honest, I was looking for a new way to cook potatoes (seeing that I had nothing else in the house at the time...lol), and these were absolutely -delicious-. I would suggest adding the salt, pepper, and paprika before you bake, and adding the Romano cheese a little later in the baking, as mine did burn slightly. Despite that, this was a great side dish, and I got raves(and empty plates), all around.

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