Oven-Roasted Greek Potatoes
An exquisite combination of potatoes, garlic, lemon, and herbs, soaked in a flavorful marinade of olive oil and white wine for an overnight infusion. This culinary creation elevates the potatoes and never fails to impress guests at my dinner gatherings.
Ingredients
- 2 teaspoons lemon pepper
- ½ teaspoon dried marjoram
- 1 teaspoon dried basil
- ⅛ teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ cup white wine
- 1 cup water
- 2 tablespoons olive oil
- 2 tablespoons Italian salad dressing
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 tablespoon lemon zest
- 6 medium potatoes, peeled and quartered
Instructions
- In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once halfway through the bake time.
Nutrition
Calories: 234kcalCarbohydrates: 41gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 249mgPotassium: 948mgFiber: 6gSugar: 2gVitamin C: 58mgCalcium: 49mgIron: 2mg
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