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The potatoes came out fantastic! I doubled the recipe and everyone loved it. The only change I made was that I cooked the potatoes covered for the first 45 minutes and uncovered for the last 30 minutes.

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Sandy Ramirez April 21, 2014

Loved the crispiness of these, but the liquid burnt black around the potatoes. I used fresh oregano, just a sprinkle of salt, and extra lemon at the table. I am not sure why they burned...

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Maito April 04, 2010

This recipe has been included in book#246531. Yum! I made these last night and this recipe is delicious. As the reviewer below says, the proportions of the spices are just perfect. Roasting the potatoes with the extra lemon mixture, and not draining it off, made the potatoes really soak in that wonderful lemon flavor. Thanks for posting this keeper!

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TasteTester January 31, 2010

These potatoes are so easy and tasted FABULOUS! Be sure you cook them in a big pan as suggested; the very yummiest potatoes are the ones on the bottom that soak in the oil and crisp up. I served these with Kittencal's Best Blasted Rapid-Roast Whole Chicken and the lemon/garlicky flavors really complimented each other. This recipe goes in my family favorite's book. Thanks for the great recipe!

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Chef SuzyQ December 24, 2009

Great tasting potatoes! Not much I can add to what has already been said by your previous reviewers. Made using potatoes from our backyard garden. Wonderfully garlicy and the spices just right for our tastes. Thank you - they were absolutely delicious!

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Gerry October 14, 2009

I'm not kidding when I say these are the best red potatoes we've ever had! This recipe has the perfect amount of everything... lemon being really important and I highly recommend squeezing a little extra lemon when the potatoes are done. Also, perfect amount of garlic and oregano, which can be overdone. Thank you for a keeper!

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ihvhope April 29, 2008

This turned out wonderful! Thank you.

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liltle fruitcake March 05, 2008
My Greek Lemon Garlic Potatoes