Oven Roasted Greek Potatoes

I still have about 5lbs of potatoes to use up yet.  Crazy!  Even after all the Loaded Twice Baked Potatoes and Freezer Mashed Potatoes I made, I still have tons left.  Oven Roasted Greek Potatoes just seemed like a perfect match to the Greek Salsa Chicken we had tonight.  I love roasted potatoes...well everyone seems love them at our house.  One thing I love is they are so versatile and the entire dish can take on a completely different tone with just a little seasoning :)

Oven Roasted Greek Potatoes

2 - VERY large Russet Potatoes, peeled and diced

4 tsp Lemon Pepper

2 tsp Basil

1/4 tsp Thyme

2 tsp Rosemary

1/4 White Wine

1 cup Water

2 TSB Olive Oil

2 TBS Italian Salad Dressing (I used Zesty Italian)

2 tsp Garlic, minced

2 TBS Lemon Juice

1 TBS Lemon Zest

• Mix lemon pepper, basil, thyme, and rosemary in a small bowl
• In a separate bowl whisk white wine, water, olive oil, salad dressing, garlic, lemon juice, and lemon zest
• Add half of the spice mixture to the dressing and mix well
• Place potatoes in a 9x13 baking dish and pour dressing over potatoes
• Toss to coat well
• Sprinkle remaining spice mixture over potatoes, cover with aluminum foil, and refrigerate for at least 4 hours
• Preheat oven to 350 degrees, uncover potatoes, and bake for 1 hour and 15 minutes or until tender and crispy
• Periodically toss the potatoes to prevent sticking and to coat with dressing mixture

Just a fair warning these are peppery, but that's how I wanted them.  They paired perfectly with the cool flavors of the Greek Salsa Chicken.  If you don't like it so peppery cut the lemon pepper in half.