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I prepared these for dinner one night but couldn't help thinking what a great brunch dish this would be. Yes, the key is to *gently* press the potatoes; on my first try half the potato shot across the kitchen floor, LOL! I prepared just enough garlic for the potatoes that I used, and I didn't combine it with the lemon & parsley right away since it was being sauteed separately. I cooked the potatoes until they were *really* brown, so mine took a little longer than 8 to 10 minutes. Great flavor with the Italian parsley, garlic and lemon added, and very easy to make! Thanks for this recipe, Mean!

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EdsGirlAngie January 21, 2005

Very good. I could only get little reds. They didn't smash as directed but that is likely because they were reds or weren't cook quite long enough, anyways they tasted good and were very flavorful. Served with Sarasota's Roasted Whole Chicken With a White Wine Sauce and they went very well together. Thanks for posting!!

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Love to Eat!! December 10, 2009

Super easy and bursting with flavour-delicious recipe (regardless the length of it) for potato cakes, that are just smashed into shape!

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rosslare February 10, 2008

These potatoes were delicious. The garlic and lemon combo worked perfectly together.

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sqrl November 28, 2005

This was good, but they didn't brown as nicely as I'd have liked. There is a similar recipe in Mexico the Beautiful by Marilyn Tausend that is much better.

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unbaked November 25, 2005

These potatoes are really, really delicious. We wrote down the recipe and made them when we saw him make them on television. Of course, I lost the recipe, and I'm so happy to see it posted here! We're having them with grilled lamb chops and rosemary tonight.

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Ceil from NJ February 14, 2005

I have made this dish twice. The first time I used potatoes that were too large and I coudn't smash them, the second time I used smaller potatoes, but when I smashed them, they did not hold together well. However, I don't think that detracted significantly from the dish. As the other reviewer notes, in step 11 it calls for combining the garlic,parsley, and lemon zest, but the cooking directions later call for browning the garlic separate, so I assume that you should not combine the garlic with the parsley/lemon zest. I enjoyed the flavor. It was clean and simple, and oh so tasty.

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tara portee January 30, 2005
Potatoes "Da Delfina"