Reviewed: Oct. 13, 2009

Nice simple recipe. I didn't have fresh lemon so used RealLemon juice so also did not have the lemon zest. We are also not wine drinkers so I had no white wine and used chicken broth. I usually do not like Rosemary but I don't like when someone changes the recipe then comments on it so I added. It really tasted great - would use the rosemary again when I make. I did not have the time listed to marinate so I parboiled the red potatoes as had be recommended by others then marinated as listed for about 2 1/2 hours cooked in the oven at 350 then increased to 450 to brown and finish off as I was pressed for time. Great flavor. Combine this with the souvlaki recipe by Abby Benner on this site (recipe is for pork but I will try with chicken also) for a great Greek meal - both recipes use a lot of the same ingredients so makes prepping easy. A keeper - different from our normal roasted potatoes

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jancamp

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

Thanks Maddie for your recipe. I followed as written and everything went very well. Tastes amazingly good. The spices worked very well all together. Thanks for posting and I will be making again. :0)

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newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Oct. 9, 2008

I thought they were pretty good but alot of flavor which is always a good thing.I just dont think it was my favorite taste. I even left out some of the Rosemary because I dont care for that spice to much. I think it had to do with my taste.

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Heather

Cooking Level: Intermediate

Living In: Clearwater, Florida, USA

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Reviewed: Jul. 13, 2008

This recipe was very good. I didn't cook the potatoes long enough, but that was my fault. I will definately make it again. I didn't have lemon pepper, so I added a little extra lemon. It was really good anyway.

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Bake4fun

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

I loved these potatoes. Like others stated, I didn't have much time to marinate the potatoes but I covered them until the last 10 minutes in the oven and they turned out very tasty. I also added a little kosher salt to help bring out the other flavors.

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Heather-mama

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Reviewed: Jan. 1, 2008

Unbelievable! I parboiled my potato quarters for 5 minutes first, and then marinated them for about 4 hours. I won't give any advice on cooking time because mine was a little confusing (we had a ham in the oven as well for the first hour, so the temp wasn't high enough at first - the temp really needs to be in the 400s to get them crisp on the outside like I want them). The flavours were absolutely perfect. I added a little extra lemon rind and garlic, and we had no white wine so I used Cinzano. I found the marinade very forgiving in quantities... we love oregano & basil so I used a looooot more than suggested. Great ingredients! Thanks so much for this recipe, it was a huge hit. I served it with homemade garlic/cayenne/paprika mayonnaise and it was simply divine.

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Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 11, 2007

I baked the potato's for the called for 75 Min's but they came out a little tough. May have to add another 10 or 15 Min's to the baking time or par boil before baking next time.

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BigSausage

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Reviewed: Aug. 5, 2007

So tender and yummy. I used little baby potatoes instead of medium quartered ones; they were pretty tiny so I didn't cook for quite as long. Also I gave them a pretty thorough poking with a fork before marinating. I brushed the leftover marinade over some pita wedges and baked them in the oven too, sooo good!

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Emily

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 23, 2007

I loved these! And I didn't even have any wine on hand so just used a wee bit more water and bouillon. The trick to making these is to cook them long and slow (especially if you don't have time to marinate). Otherwise, yes, they don't have enough time to absorb the flavours. I suggest 2 hours on 350 and then turn down to 300 (or even lower depending on your oven) for another half hour, taking the lid off for the last 30 minutes. They come out browned and full of flavour! (Greek potatoes are intended to be a little mushy).

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icklemiss

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 9, 2007

I made this and found it to be wonderful. The only thing I changed was to par boil the potatoes before hand (after reading other reviews that the potatoes were not cooked completely thru). Ended up marinating for about 18 hours as we had a grandbaby born the day in which these were intended. I Think because they were partially cooked before marinated helped to ensure they soaked up the flavor. Super Yummy!!! Took some to the hospital for my daughter and she really liked!! By the way, beautiful baby boy!!!!

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Lexi's Mommy

Cooking Level: Intermediate

Living In: Surprise, Arizona, USA

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Reviewed: Jun. 9, 2007

Marinated for 24 hours and tasted GREAT! Suggest longer cooking time ( I cooked for 2 hours ) or raising temperature to 375 and cooking for 1 1/2 hours.

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David M.

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Reviewed: Feb. 25, 2007

I expected a little more flavour from the potatoes as I did marinate overnight. They were very good though but I did have to cook for a little bit longer than recommended to get them to crisp up properly. But then everybody's oven is different and mine is ancient. Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jan. 2, 2007

Takes a long time to make but extremely good.. I used Greek Seasonings and it was fabulous. Worth the work

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RWISDOM24

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Reviewed: Aug. 9, 2006

These turned out terrific. I think you could adjust the amount of seasonings to your own preference but I liked the flavor they had. Used new red potatoes, more olive oil and garlic.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jun. 15, 2006

I made these potatoes for a dinner party and they turned out great!

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sandra

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Reviewed: Apr. 7, 2006

I didn't have time to marinate these, so I just tossed them with all the ingredients, minus the water, and roated them in a baking dish. Delish!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Aug. 4, 2005

I was very disappointed with this recipe. Despite making a special trip to the store to make sure I had all the spices listed, taking the time to marinate, and basting twice during cooking, the result was decidedly bland, except for the overpowering rosemary. I definitely will not try this again.

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oceadic

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2005

I found I had to cook the potatoes much longer than indicated in the recipe, and when they finally were cooked, they came out rather flavorless. I certainly will NOT make this recipe again.

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ESECOOKIELADY

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Reviewed: May 18, 2005

In one word, Fantastic! I used a few more potato's (enough to fill a lasagna casserole dish approx 9x13) and cubed the potato's about the same size as tater tots. Followed the spices exactly but did not have time to marinate just covered with foil and baked 1-1/4 hours covered and another 15 minutes uncovered, turned out great and they were even tastier as left overs. A good recipe to make ahead to avoid last minute prep when you have company.

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ALBIANNE

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Reviewed: Jan. 4, 2005

Excellent! I had this for a family dinner and everyone was asking where I found such a great recipe. Will make again for sure.

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SUZANNE43

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

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Oven Roasted Greek Potatoes

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