Tuesday, March 13, 2012

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.  


What do you think? I'd love to hear from you!