57 Reviews of Ellinikos Lemoni Patatas (greek Lemon Potatoes)

From: StrickenOne

On Aug 23, 2004

I worked at Greek restaurant 11 years ago and this recipe just as great as the resaurants. It was perfect! The only thing that was differant is adding Paprika before you put it in the oven. Give it a try.

From: Lorac

On Jun 21, 2004

Excellent! You are right Anthony -these are absolutely delicious.I made the recipe as directed using yukon gold potatoes and did not need to crisp them under the broiler. The marinade reduces to a lemon flavored sauce for spooning over the potatoes after you cut them open. I have now made 2 of your 3 recipes and the third is in my cookbook. Please post more !!!!

From: Ukrainian Princess

On Sep 14, 2006

Absolutely fabulous!!! Melt in your mouth flavor with just the right amount of seasoning and ingredients. I cut the potatoes in wedges to reduce the marinade time and cooking time. Thanks for the great recipe!!

From: Chell_Belle

On Oct 30, 2008

I made these for a camping trip back in March and we loved them. I followed the recipe exactly. Once cooked, I put them in a bag and we reheated them in foil packets on a grill top. We also used the leftovers as a hash for breakfast with other leftovers from the trip. Awesome!

From: Annette1

On Aug 27, 2004

LOVEthis, I made these with lamb chops. The flavor together is GREAT!!!

From: Lauren K

On Dec 6, 2005

These were so tasty! I used baking potatoes and cut them into wedges. The potatoes marinated for about 3 hours. Next time I will do as my friend suggests (her husband is Greek) and add a hint of cinnamon, a bay leaf and a little all spice. These were even better the second day!! Thanks so much for a great recipe!!

From: Karen's Krazy Kitchen

On Nov 15, 2008

Superb! 10 Star all the way. I have never had a better potato dish. The Yukon Golds really make this very buttery. I had frozen lamb stock left over from Easter and all I can say is WOW. I cooked 5 lbs. of potatoes for 4 people and put out about one half of them for dinner. By the time the dishes were cleared, washed and dried, I had none left. I did add some paprika as one other rater suggested. The cooking time, liquid and spice amounts were perfect! Thank you! I will be making these forever.

From: mikey & ev

On Feb 9, 2008

Great recipe! I just eyeballed the ingredients, and "marinaded" for only 15 minutes. I took out some of the liquid before roasting (it seemed like way too much). Great flavor and so easy!

From: Potluck

On Dec 1, 2005

I used red potatoes for this recipe.I cooked all my dinner wth just recipezaar recipes. And my Husband was impressed.He said it was like dining in the finest restaurant. I made Apricot Rosemary Glazed Pork Tenderloin Roast #107643.Green beans #143043.Beer Bread#73440. The house smelled wonderful with all these different smells.They all complimented each other. Thank U so much for this recipe...

From: ladyfingers

On Apr 23, 2007

Five stars for preparation ease and excellent taste. This is a pretty fool-proof recipe. Thanks for sharing your wonderful Greek recipes.