Lemon-Roasted Potatoes

Made as directed (except for I didn't have quite that much garlic on hand), and it came out great! I only used as much dressing as I felt it needed (probably about half). Loved the fresh lemony taste on the potatoes! One note to someone who saw that their garlic burned: I use an oven thermometer thermometer to calibrate. If you are not sure about whether your oven runs hot or not, watch the potatoes very carefully after you use the garlic.

• kmiller52

• San Diego

• 4/2/2020

I have four problems with this one. First, why do folks complain that there was too much dressing, when the recipe clearly states to use only as much as you need? Then you have extra dressing, which doesn't go bad and could be used for so many different dishes. Second, I optimistically (given the 100% rave reviews) followed the recipe exactly and before the 15 minutes was up, the garlic was burnt to a crisp. Black as charcoal. So either 15 minutes was a typo, or...? Am I really the only one this happened to? In the end, we ate the potatoes, after scraping away the black burnt bits of garlic. Third, nobody could taste either the lemon or the dill, and I used plenty of both. Epic fail, as the kids used to say. Finally, how did this get on a "best of" Easter list??????

• Anonymous

• Waco, TX

• 4/22/2019

Halved the recipe & quartered the dressing. Added 3 tablespoons of dressing to the garlic and used the rest of the dressing on salad greens. These potatoes are awesome! Also used my home made preserved lemons instead or lemon zest.

• jennybighr

• Vancouver, BC

• 2/9/2016

Nice potato dish but I was little disappointed given the glowing reviews. I also cut the dressing by half and I thought even that was too much! Due to the rest of my menu, made it a few hours earlier (omitting the dressing) ,reheated it in the microwave for a few minutes, then added the dressing, and popped it into a very hot oven for 2 minutes for the flavors to come together.

• Anonymous

• Winnetka, IL

• 11/7/2015

This was great, very tasty. I agree with other reviewers that the recipe makes more dressing than you really need, so you could cut it in half. The garlic and lemon were perfect with the potatoes. I'll definitely be making this many times again.

• sassyveg

• Baltimore, MD

• 4/24/2014

Seriously tasty. I made these potatoes with grilled yogurt-marinated chicken kebabs, veggie kebabs and a simple pomegranate salad. Everyone had their fill and there were still tons of leftovers. I only used 12 cloves of garlic but would definitely go for the full 24 next time. The lemon/dill sauce was amazing and gave the potatoes a really nice bite.

• HilaryCreamer

• Calgary, AB

• 2/3/2014

我做这道菜一组去年倪度假ght, and it was a big hit. Pursuant to some of the other reviewers' notes, I decided to make the vinaigrette with half the amount of olive oil, mix the garlic into the vinaigrette, and spoon much of it over the potatoes at the 30-minute mark. (We also subbed in parsley/chives for the dill and used pre-diced garlic, which cut way down on prep time.) I roasted the potatoes another twenty minutes or so, dusted with salt, and served with the vinaigrette on the side for whoever felt they wanted more. The potatoes were crispy and had a bright, summery taste. Recommended!

• scardace

• 7/7/2012

I loved this recipe and will make it every time I make roast potatoes. I used small yukon golds. Instead of 2 tbl of sauce with the garlic I mixed nearly all of it together and, after the 30 min roast, I tossed with the sauce several times so that they didn't get soggy. Put them in a bit over 45 mins and they were crispy and delicious.

• lizla21

• Chicago, IL

• 4/17/2012

I made this recipe as part of the "Go Greek" menu. But I winnowed down ingredients for one. So exceptionally yummy! I would make again!

• li_transplant

• 1/1/2012

Great recipe! I used tarragon instead of dill - my personal preference, but it worked really well.

• chikevbo

• Chicago, IL

• 11/20/2011

i thought this was really good but agree that the dressing is way too much. in fact next time i'll take out the last step of pouring the dressing over the "done" fingerlings as it makes those nice crispy potatoes kind of soggy. also i turned the oven up to 450 for the last 15 min and cut the time back a tad as this was sharing the oven with the lemon oregano chicken which was also delish and they came out great.

• magnamosa

• redwood shores, ca

• 5/15/2011

Delicious. Made for Easter brunch. Do not use the whole cup of extra virgin olive oil though. Cook from Darien, CT was right. I cut it to 1/2 cup and I still had too much. I think you could ease up on all dressing ingredients. Be sure to top with kosher salt before serving.

• Anonymous

• denver

• 4/26/2011

I made this with Yukon Golds and they were still fab.

• Sugarshoc

• Brooklyn, NY

• 4/25/2011

This is good but WAY too much oil is called for in this recipe. I prepared the dressing and ended up using maybe a quarter of it.

• Anonymous

• darien ct

• 4/12/2011

This is an easy and delicious recipe with little last minute work. I used larger potatoes cut in wedges, and it turned out fine.

• mbthacher

• Durham, NC

• 4/11/2011