Ingredients
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2 teaspoons lemon pepper
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½ teaspoon dried marjoram
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1 teaspoon dried basil
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⅛ teaspoon dried thyme
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1 teaspoon dried rosemary
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¼ cup white wine
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1 cup water
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2 tablespoons olive oil
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2 tablespoons Italian salad dressing
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2 cloves garlic, minced
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1 lemon, juiced
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1 tablespoon lemon zest
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6 medium potatoes, peeled and quartered
Directions
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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).
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Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.
Nutrition Facts (per serving)
| 234 | Calories |
| 6g | Fat |
| 41g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 234 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 1g | 5% |
| Sodium 249mg | 11% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 6g | 21% |
| Total Sugars 2g | |
| Protein 5g | 9% |
| Vitamin C 58mg | 64% |
| Calcium 49mg | 4% |
| Iron 2mg | 12% |
| Potassium 948mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
