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Oven Roasted Greek Potatoes
Reviews:
April 18, 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.

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