Reviewed: Jan. 13, 2009

I made these tonight for a family dinner and everybody loved them! I used Yukon Gold potatoes and the only thing I did different was I added a little dehidrated onions with the olive oil and a few dashes of paprika to the sauce. I served it with meatloaf and it complimented it very nicely. Next time I make it I will not make as much of the sauce, had quite a bit of it left over so think I only need to make 2/3rds of that.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2007

I was a little skeptical about the yogurt with potatoes since I dislike all yogurt, but these are the best potatoes I have ever had!! Highly recommended to make just the way the recipe says. I am a horrible cook and these are soooo easy to make!

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Jenn

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Reviewed: Jan. 9, 2006

This was easy to prepare, I didn,t peel the potatoes and it still was great. My hubby never coments but in this case said it was great. I kind of tasted like salt and vinegar chips to me. will do again.

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stikychikn

Cooking Level: Intermediate

Home Town: Canning Vale, Western Australia, Australia

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Reviewed: Nov. 6, 2005

This was easy to prepare ahead of time by chopping up the potatoes and placing in water in the fridge untill ready to mix in the olive oil. It was great except my guests and I felt it was missing some zing, suggestions were to add garlic finely chopped , seaseme seeds toasted or poppy seeds also I added onions chopped to this as well. This dish goes very well with bbq'd meats!!

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Theresa C

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 22, 2004

absolutely one of the best potatoe dishes i have ever tried. it takes the place of a cold potatoe salad with less work. don't assemble too far ahead as it tends to dry out.

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