2 pounds potatoes, peeled and cubed
1/4 cup butter, melted
3 tablespoons brown sugar
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
2 tablespoons dried oregano
1 teaspoon salt
1 tablespoon garlic powder
1/8 teaspoon ginger
3 tablespoons olive oil
1/2 cup grapeswine
1 teaspoon lemon juice
1 teaspoon chicken bouillion
Place potatoes into a large bowl and cover with butter, brown sugar, sage, thyme, oregano, salt, garlic powder, olive oil, grapeswine and lemon juice. Cover tightly with aluminum foil.
Bake uncovered for 25 to 35 minutes in the preheated oven, or until potato is cooked and tender. Serve at room temperature.