Reviewed: Jun. 17, 2008

I would definitely give this recipe about 4.5 stars because I did make a few minor adjustments. Like other chefs, I cut the oil/butter combo and substitued with about 1/4 c. olive oil. I squeezed the juice of a whole lemon (I like my lemon potatoes lemony). I also used fresh dill instead of dry.

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23 users found this review helpful

Reviewer:

mocho

Reviewed: Jun. 23, 2008

OMG, with some changes this was so excellent! It's only 2 of us so I scaled the ingredients for 2 and used one large baking potato. I scrubbed it and cubed it but left the skin on (so it gets crispy - yummy). I also subbed oregano for dill, and chicken stock and olive oil for butter and canola oil. I mixed everything in a liquid measuring cup, and then poured over the potatoes in the pan. Then I just squeezed fresh lemon juice over all. So fast, so easy, and so so good. Highly recommend.

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87 users found this review helpful

Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Nov. 7, 2008

I followed the suggestions of others and substituted chicken broth and olive oil and oregano. I added some more lemon juice than originally called for.

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14 users found this review helpful

Reviewer:

RACKLEY420

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

Living In: Amarillo, Texas, USA

Reviewed: Jul. 12, 2008

Yum! These were a hit. I followed other suggestions to use less butter and oil but kept the other seasonings the same. I used some tiny red potatoes from the farmer's market, so I didn't even have to slice them up and they made for great presentation. Clean-up was easy since I mixed everything in a Ziploc bag and lined the baking pan with foil. You can't beat that!

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40 users found this review helpful

Reviewer:

JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

Reviewed: Jan. 14, 2009

These were so good. I used baby potatoes instead. I wold rate this a 6 if I could!

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0 users found this review helpful

Reviewer:

Oureatinghabits

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Jun. 6, 2008

YUMMY, YUMMY,YUMMY

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9 users found this review helpful

Reviewer:

CAROL

Reviewed: Dec. 5, 2008

This was absolutely delicious and beautiful (which is why I took the picture). Next time I'll use less oil, but otherwise it's perfect.

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2 users found this review helpful

Reviewer:

Delete my account

Reviewed: Dec. 26, 2008

These potatoes had an awesome flavor. I substituted olive oil for the canola oil. They were a bit too greasy, so next time I will cut some of the butter and oil.

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1 user found this review helpful

Reviewer:

Reba

Reviewed: Jan. 19, 2009

I make these using baby dutch yellow potatoes halved. These are so small and very tender with a wonderful buttery flavor. I toss them with lemon pepper, olive oil, add onion wedges with the garlic and bake @ 425 stirring a few times while they roast. I prefer these when I don't add the dill. Good stuff!

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1 user found this review helpful

Reviewer:

Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

Reviewed: Feb. 9, 2009

Love these!! I am a huge lemon fan, which is why I chose these, but I really couldn't taste the lemon at all. It didn't matter; these were crispy and flavorful. Delicious -- thanks!!

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1 user found this review helpful