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.  

2 comments:

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