Oven Roasted Greek Potatoes

Ingredients

• 2 teaspoons lemon pepper
• 1/2 teaspoon dried marjoram
• 1 teaspoon dried basil
• 1/8 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Put the quartered potatoes in a large pot, cover with the water, bring to a boil and cook for 8 minutes until just starting to soften. Drain well.

2. In a small bowl, whisk together the olive oil, Italian salad dressing, white wine, lemon juice, lemon zest, minced garlic, lemon pepper, dried marjoram, dried basil, dried thyme and dried rosemary.

3. Spread the drained potatoes in a single layer in a large roasting pan. Pour the herb and lemon mixture over them and toss well to coat.

4. Roast for 35 minutes, then stir and turn the potatoes so they brown evenly.

5. Roast for another 30 to 35 minutes, basting with the pan juices now and then, until the potatoes are golden and a fork slides easily into the centers.

6. Let the potatoes rest in the pan for 5 minutes before serving.