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Made this with some Greek Grilled Chicken last night and - wow! really delicious! The potatoes were crisp and tender at the same time and oh so garlicky! I used 1/2 cup of butter and will probably use even less next time. There will definately be a next time!

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SuzieQue April 23, 2002

Wow! Not only were these very flavorful potatoes but they were the easiest potato dish that I think I've ever made. It also occurred to me that these could be made in advance of your meal and popped into the oven later which is another bonus.

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Caryn February 19, 2002

Had to use "old" potatoes, they were all I had, they worked just fine. Made them for supper tonight with our red snapper and Rise's broccoli, what a great supper! Love these potatoes, it might be differences in ovens, but I had to cook them for about 25 minutes, or maybe it was the old potatoes, regardless, they were very good, thanks for sharing!!

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Derf January 24, 2002

Unreal!! Easy, Fast and Delicious. Doesn't seem to matter which kind of potatoes you use.

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George Cowley February 08, 2002

What can I say that hasn't already been said? They were so easy to make and came out crisp golden on the outside yet tender inside I only used 1/2 cup butter but still with 4 cloves garlicExcellent recipe Thanks Erin

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Bergy August 12, 2002

Wonderful potatoes, Erin! I made these to accompany our steaks this evening and they were a really big hit! Great flavor! Prepared exactly as directed for perfect potatoes (although I did have to leave them in the oven a little longer - about 20 minutes). Thanks, Erin!

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Bev July 05, 2002

I had half an onion needing using, so sliced that thinly and added to the butter (1/4 to half a cup) and garlic. I cooked these potatoes in the oven for about 30 minutes with our Greek Style Roasted Chicken, and turned the oven up high for 5 minutes more to crisp them when I took the chicken out to rest. Such good potatoes, and probably worth the calorie splurge occasionally (if you check the nutritional facts, they don't list the garlic butter!)

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JustJanS August 15, 2002

Great stuff, Erin! Can't beat a combo of garlic and Parmesan cheese. We used 5 cloves of garlic, picked fresh from the garden...next time we'll use 8. Also, cooked them for 30 minutes and then broiled them for 5 to get them crispier. Thanks for the recipe! M&Mers

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M&Mers July 14, 2002

These were sooo good! All I had were red potatoes, I cubed them and covered w/foil til tender, then broiled a few minutes to make them crispy. Can't go wrong with potatoes...the fresh garlic adds a nice punch you don't get w/garlic powder.

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J e l i s a July 03, 2002

Fantastic!! The family LOVED these potatoes. Easy to make and delicious. I baked longer then the recipe called for and did them on a glass pie plate to help crisp up the bottoms. This recipe will be added to my make again soon list.

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Linda from Canada April 21, 2002
Garlic Potatoes