Greek-style Lemon Potatoes

I really liked this recipe. A nice alternative to scallop potatoes. I made with yogurt chicken and cucumber salad. 

Wonderful! I didn't cut the potatoes as thick and it still took longer to cook. Wonderful flavor.

I thought this recipe was good but average. I thought maybe the lemon flavor was too intense. Overall it's a decent recipe but nothing special. Like others have said I used yukon gold potatoes instead of russet.

I made this with the lemon caper chicken recipe, and it turned out very well. Some of the potatoes dried out a little on top, but i think that was more my fault on how i arranged them. The lemon flavor was not exceptionally strong. I would make these again, but after reading other comments would potentially try red potatoes.

This is DELISH! Can't wait to make it for company!

Easy and delicious. A great one to add to the rotation and make instead of herb roasted potatoes. I made a few changes to the recipe - used Yukon Gold potatoes instead of russets, shallots instead of garlic, and did not add the feta. The dish was rich enough and without the cheese and did not feel like it was lacking something. I served with broiled lamb chops and a green salad w/ bell pepper strips.

This was fantastic for Easter dinner. It took longer to cook than the recipe said, but the results were yummy!!!! It's great to have flavorful potatoes without heavy sauces. Easy to prepare.

Not impressive ...

Fantastic! I am adding this to my regular rotation. What a fun, tasty new way to make potatoes. I used my mandoline to cut the potatoes into thin slices, so I didn't bother to peel them. I added more garlic and didn't measure the lemon, just threw in the zest and juice of one large. I served this with steak marinated in lemon juice, olive oil, garlic, oregnao, salt and pepper, so the flavors went together well. I'd like to try this next time with red potatoes since others gave them good reviews.

Awesome!!! Will do over and over again.

AMAZING FLAVOR! This recipe would be great, but I really did not like the shape of the potatoes. I plan on cutting the potatoes into cubes next time, instead of disks. I also used Mrs. Dash instead because I was out of oregano. Smells amazing and ate at work for lunch the next day-everyone was jealous!

very good. but they take more like an hour and fifteen minutes to cook. I also recommend a spray of pam or cooking spray as well as butter. DO NOT FORGET THE BOILED WATER.

Really easy and delicious. I add lemon basil if I have extra. I use red potatoes, too--it just always made more sense to me. Serving again tonight with Cooking Light chicken kabobs.

I added an extra clove of garlic and a little dried oregano (I had cut less than what was called for and I didn't feel like running back out to the herb garden!). I also used yukon potatoes because I find them more flavorful than russet. Oh, and I sprayed the dish w/ cooking spray to save on fat from the butter. Otherwise followed the recipe. And me and my husband LOVED it. It was so good! We had it alongside some grilled chicken and mushrooms marinated with greek wet rub. Really delicious!

Really yummy! The only change I made was to use red potatoes. I will be making this often! Highly recommended.

I am adding this dish to my staples. It is actually better the second day. Fresh, simple and healthy. I used Red potatoes and found them to be more in keeping with the other flavors.

Absolutely delicious and very easy to make. I made this along side some sweet orange salmon from Cooking Light and my boyfriend declared it the best dinner I've ever made. I will be making this often - sooo good!