603 Reviews

i really enjoyed this alot. it was full of flavor. love it! this will go into my favorites file. i forgot to spray the pan w/ cooking spray so i was nervous about it all sticking but luckily i used glassware and it was alot easier to clean compared to if i used a roasting pan of some sort. all i had to do was drench it w/ hot water for a couple minutes and the brown bits that stuck was easy to scrub away. next time i may try parchment paper at the bottom. LOVE parchment paper, i use it for everything if i'm in fear of anything sticking.

7 people found this helpful. Was it helpful to you? [Yes] [No]
LuvMyBabies January 06, 2011

This is my favourite potatoe recipe by far. The only bad thing is the my husband and I can sit and eat all 8 large potatoe by our selfs in one sitting!!

7 people found this helpful. Was it helpful to you? [Yes] [No]
zingette June 26, 2010

These were just what I was looking for and came out perfectly! I did add a few extra cloves of garlic (nothing can be too garlicky afterall) and used chicken broth in place of the water. I will be making these on a regular basis.

6 people found this helpful. Was it helpful to you? [Yes] [No]
JPsBarbie November 12, 2010

Very tasty, we loved the strong garlic flavor. I think my taters must have been small because there was way too much oil for the amount of potatoes. My error, not yours. I made this dish, as it was recommended as one of the 2010 best recipes submittted by Sharon123.

5 people found this helpful. Was it helpful to you? [Yes] [No]
BakinBaby March 09, 2011

Excellent recipe! I did not peel the potatoes to save time, and I used a few tablespoons of vinegar instead of lemon, which I did not have. The results were wonderful, and I will make these again. I really loved the long bake - my apartment was all warm and toasty form the oven. I was wondering whether anyone has tried making these in a toaster oven? Wonder if this would work.

5 people found this helpful. Was it helpful to you? [Yes] [No]
Phantom2010 November 24, 2010

Wowee!!! subbed fresh origanum for dried (mashed to a paste with coarse salt) and subbed home- made chicken stock for the water - flippin' delicious and a definite keeper! Thank you, Evelyn :)

4 people found this helpful. Was it helpful to you? [Yes] [No]
Shazzie March 06, 2011

Delicious! I used red potatoes and didn't peel them, and soon discovered that failing to do so kept them from browning on all sides, but still I enjoyed these potatoes! I used a generous amount of Penzey's Greek Seasoning in addition to the ground sea salt. The cooking time is accurate...I actually ended up cooking them longer than that and they were fine.

4 people found this helpful. Was it helpful to you? [Yes] [No]
Margalou October 11, 2010

Top-notch oven-roasted potatoes are like Bach's suites for solo violoncello.. the de-facto standard by which cellists are judged. Thus it should be with home cooks.. if you can make them well, welcome to the Hall of Excellence.. for they are difficult, capricious, temperamental and can easily go wrong. For more than a quarter century my baked potatoes were burnt-skinned or undercooked, flavorless or oily... NO MORE !! This recipe is pure genius ! It has created a social upheaval in our humble household of a cat, two ravenous teenagers and a vegetarian wife. I feel like Mick Jagger with a gaggle of adoring groupies.. even the CAT likes them !<br/>It's the water that I didn't think of for 25 years.. ( who would think of baking with water !! ) and Evelyn mentions it casually, like the consummate professional she is, without hardly an underline.. <br/>In addition I use it as a basis for all kinds of exotic strains of oven potatoes. Sprinkle some Piri-Piri on it and you have the Mozambique variety, fiery and burns the teenagers into a subdued hush, rub cajun spices in the potatoes and you have a Louisiana Pirate Fantasy.. I even tried it with Teriyaki powder..( Cat did not like it...)<br/>One thing I noted was that the type of potatoes used really influences the outcome. My best choice was yellow, slightly waxier potatoes. I wonder what other people's experiences have been.<br/>Also for the first 45 mins I use a foil canopy over them, which I then take off for better browning. thank you Ev.

3 people found this helpful. Was it helpful to you? [Yes] [No]
dvoulio April 10, 2014

I've made this so many times. My family loves it every time I make it. I usually use un-peeled potatoes and this dish always disappears quickly,

3 people found this helpful. Was it helpful to you? [Yes] [No]
rereksnake May 30, 2012

Yummy! Followed directions exactly and they were delicious. I added the olive oil spray for the baking sheet and had no sticking. My entire family loved them which is rare in my house!
Thanks for a great recipe.

3 people found this helpful. Was it helpful to you? [Yes] [No]
Monticellony March 26, 2011
Greek Potatoes (Oven-Roasted and Delicious!)