Recipe Details
Ingredients
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2teaspoonslemon pepper
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½teaspoondried marjoram
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1teaspoondried basil
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⅛teaspoondried thyme
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1teaspoondried rosemary
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¼cupwhite wine
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1cupwater
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2tablespoonsolive oil
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2tablespoonsItalian salad dressing
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2clovesgarlic, minced
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1lemon, juiced
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1tablespoonlemon zest
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6mediumpotatoes, peeled and quartered
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories234 | |
| % 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.
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