Reviewed: Oct. 1, 2009

Good recipe. I used dried oregano, pre-minced garlic, and olive oil. I left the skin on (always do) and microwaved the cubed potatoes before putting them in the oven at 350° for 45 minutes (that was the time and temperature the chicken I was also making had to cook at). Nice flavor.

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 23, 2009

great flavor. I would definitely double or triple this recipe though. This wasn't enough for me, my husband and my 2 year old. It could be that I just wanted seconds too. :)

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Belle

Cooking Level: Professional

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Reviewed: Sep. 4, 2009

When I bit into these tender, fragrant potatoes, it took me back to my childhood eating gyros and Greek potatoes in Marathon Greek Restaurant in Tucson, AZ. Thank you for an incredibly tasty blast from my past--I shall be making these for years to come! Dried oregano seems to work just as well.

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Gina

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Aug. 24, 2009

easy to make. simple instructions. I used 4lbs of potatoes and used 2 tbl fresh parsley and used italian seasoning insted of oregano just eyeball the amount in your palm. I made this for my family of 7 and none were left. Delicious.

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busybaker

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 28, 2009

good with melted cheese on top

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wendyloo

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Reviewed: Jul. 27, 2009

Great base to work with when you want to try greek style potatoes. The only difference I made to the recipe was use some reviewers tips about using chicken broth. I followed the recipe for 8 servings (used 2.5lbs potato nuggets) and then added 3/4 cup chicken broth to the recipe and put the lid on and baked it for 50 minutes. The potatoes went fast! Thanks.

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LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Jun. 28, 2009

These were so yummy! I especially liked the lemon flavor. I changed the recipe the tiniest bit by not peeling the potatoes and using dried oregano instead of fresh. Other than that, made it exactly as written and it was delicious.

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baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 22, 2009

We had 11 people over for dinner when I made these and every person loved them. A real distinct flavor and easy to make. I didn't measure the spices - just went by instinct.

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shepoli

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Reviewed: May 17, 2009

Made the recipe exactly as shown. Unfortunately, these potatoes had no 'wow' factory for me..

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armywife

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2009

These were ok. I was hoping for something more but I don't know what. Be sure to grease your pan well because they will stick if you miss a spot. Overall, just ok. Will probably make again sometime as the hubby liked them.

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rbmisa4031

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Reviewed: Mar. 19, 2009

These potatoes weren't too bad actually. I followed the recipe to a T. Thanks.

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ahottchicka

Cooking Level: Expert

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Reviewed: Mar. 5, 2009

This is an excellent and EASY dish. I didn't have any lemon, but it was still fantastic. I made it exactly the way it says (sans lemon). Thank you so much!

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TinaTina

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Reviewed: Feb. 24, 2009

Very good and very authentic!!!

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KBigler

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Tomball, Texas, USA

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Reviewed: Feb. 16, 2009

I think these were just okay. I had been kinda making the same things but with Mrs. Dash instead of oregano and never used lemon before. Hubby said they made his tongue curl up because they were to sour. The lemon was alittle over powering for us and was a little too oily. I think I will just stick to my recipe for Mrs. Dash.

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southerncook

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

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Reviewed: Feb. 13, 2009

Very good! I added some carrots for color and veggies, and it was very tasty.

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Matthew Perrett

Cooking Level: Intermediate

Living In: Pacifica, California, USA

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Reviewed: Jan. 27, 2009

These potatoes were great and a really nice change. I made a few too many and had them warmed in the microwave the next day ... still just as good.

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meme4ya

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Reviewed: Jan. 20, 2009

These are pretty good. I'll tinker with the spices to make a little more to my liking. Nice change from eating mashed or baked potatos all the time.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 17, 2009

I used golden potatoes and left the peels on, so good! Great with leg of lamb. Will keep this recipe in my recipe box because we love greek food and can see this easily going with everything from lamb to souvlaki to even gyros! Great recipe!

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tignor

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: Jan. 8, 2009

I cubed the potatoes a bit small and they stuck to the baking dish. They were still a good addition to my main meal, but I was not used to the lemon zing so would probably leave that out next time.

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