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.
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!!
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.
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.
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.
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 :)
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.
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.
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,
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.