A delicious blend of potatoes, garlic, lemon, and herbs marinated overnight in olive oil and white wine. This is a nice way to dress up the potatoes and is always a hit at my dinner parties.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

234 calories; 6.2 g total fat; 0 mg cholesterol; 249 mg sodium. 40.8 g carbohydrates; 4.7 g protein; Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2007
I made this and found it to be wonderful. The only thing I changed was to par boil the potatoes before hand (after reading other reviews that the potatoes were not cooked completely thru). Ended up marinating for about 18 hours as we had a grandbaby born the day in which these were intended. I Think because they were partially cooked before marinated helped to ensure they soaked up the flavor. Super Yummy!!! Took some to the hospital for my daughter and she really liked!! By the way, beautiful baby boy!!!! Read More
(83)

Most helpful critical review

Rating: 1 stars
08/05/2005
I was very disappointed with this recipe. Despite making a special trip to the store to make sure I had all the spices listed taking the time to marinate and basting twice during cooking the result was decidedly bland except for the overpowering rosemary. I definitely will not try this again. Read More
(14)
64 Ratings
  • 5 star values: 28
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
06/09/2007
I made this and found it to be wonderful. The only thing I changed was to par boil the potatoes before hand (after reading other reviews that the potatoes were not cooked completely thru). Ended up marinating for about 18 hours as we had a grandbaby born the day in which these were intended. I Think because they were partially cooked before marinated helped to ensure they soaked up the flavor. Super Yummy!!! Took some to the hospital for my daughter and she really liked!! By the way, beautiful baby boy!!!! Read More
(83)
Rating: 4 stars
04/08/2006
I didn't have time to marinate these so I just tossed them with all the ingredients minus the water and roated them in a baking dish. Delish! Read More
(56)
Rating: 5 stars
05/18/2005
In one word Fantastic! I used a few more potato's (enough to fill a lasagna casserole dish approx 9x13) and cubed the potato's about the same size as tater tots. Followed the spices exactly but did not have time to marinate just covered with foil and baked 1-1/4 hours covered and another 15 minutes uncovered turned out great and they were even tastier as left overs. A good recipe to make ahead to avoid last minute prep when you have company. Read More
(43)
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Rating: 5 stars
06/23/2007
I loved these! And I didn't even have any wine on hand so just used a wee bit more water and bouillon. The trick to making these is to cook them long and slow (especially if you don't have time to marinate). Otherwise yes they don't have enough time to absorb the flavours. I suggest 2 hours on 350 and then turn down to 300 (or even lower depending on your oven) for another half hour taking the lid off for the last 30 minutes. They come out browned and full of flavour! (Greek potatoes are intended to be a little mushy). Read More
(23)
Rating: 1 stars
08/04/2005
I was very disappointed with this recipe. Despite making a special trip to the store to make sure I had all the spices listed taking the time to marinate and basting twice during cooking the result was decidedly bland except for the overpowering rosemary. I definitely will not try this again. Read More
(14)
Rating: 5 stars
04/19/2010
I parboiled the potatoes as some others suggested but ended up over-cooking them and some got a little mushy. I still went ahead and tossed all of the spices in (minus the lemon pepper and rosemary I put more thyme in instead). I also added 1 tablespoon of olive oil and the Italian salad dressing and garlic and a little lemon juice. (I had to use the zest in something else.) And then I stopped there (no wine or water) because I tasted it and it was delicious. I just ended up serving it as a room-temp potato salad and it was great. Read More
(10)
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Rating: 5 stars
04/27/2011
Love making a dish that can be prepared ahead of time and still turns out to be a pleaser. Marinated the potatoes the night before did not pre-cook as some have suggested and didn't think they required it followed recipe exactly except I doubled it as i was serving 13 people no leftovers they were devoured. Excellent!!! Read More
(10)
Rating: 5 stars
01/04/2005
Excellent! I had this for a family dinner and everyone was asking where I found such a great recipe. Will make again for sure. Read More
(9)
Rating: 4 stars
06/09/2007
Marinated for 24 hours and tasted GREAT! Suggest longer cooking time ( I cooked for 2 hours ) or raising temperature to 375 and cooking for 1 1/2 hours. Read More
(9)