Yes, the Iris is pretty but I was really interested in knowing what the wine was.
Anyhow, veggies are grilling. Bell pepper, tomato and sweet onion skewers to compliment the lamb. Lamb is presently marinating and will be hitting the grill in a few short minutes. The potatoes are in the oven and the tapenade made as is the salads. Wine is open and getting sipped.
Tonight's selection is the rest of the Apothic Red and once gone will probably move on to a bottle of Carnivor.
O.K. found my Greek potato recipe. This is from my Aunt who was married to a Greek. They used to run a restaurant and this was their recipe. So here is what I use for Crispy Greek Oven Potatoes. Feel free to double or halve the recipe to suit your tastes. There are no 'exact' measurements as this is a 'family' recipe and one I wrote down by watching my Aunt make the dish. So any amounts I give are approximations.
Again use your own discretion as you all know how to cook. Add more/less to suit your tastes.
INGREDIENTS:
1.5-2 lbs baby new potatoes; yellow or baby yukon gold work best
4-6 Tbsps EVOO
1/4 cup lemon juice
1-2 Tbsp (or more) oregano *(see note)
1 tsp. Kosher salt
1 tsp. (or more) minced dried onion
3/4 tsp. dried thyme
1/2 tsp. (or more) each: garlic powder, onion powder, paprika, pepper (or cayenne), and marjoram
* CULTURAL COOKING NOTE: I have seen Greek potato recipes calling for the use of basil. I was taught by my Aunt, who was of strict Greek Orthodox faith that any Greek recipe calling for the use of basil is NOT considered authentic. Reason being is that Greeks typically do use basil in their cooking. While they grow it and it is plentiful there on the islands, they do not cook with it. It is considered a 'holy plant' and 'sacred' . It is associated with the religious Elevation of the Holy Cross holiday in September.
https://orthodoxwiki.org/Eleva.... It is grown for its beauty and offered as a sacrifice at church but it is not eaten or used for cooking in real, true/authentic Greek cuisine. Don't know if they still follow this old rule but when I was growing up and my aunt showed me this recipe they were abiding by it.
INSTRUCTIONS:
1. Cut the baby new potatoes in half or quarter if they are large.
2. Put in a bowl of cold water and let soak for 30 minutes. Be sure to change the water if it gets real cloudy before 30 minutes.
3. Rinse your potatoes in cold water and then wrap in a dish towel. Let sit for 30 minutes. When dry 100% (VERY IMPORTANT THEY BE DRY 100%) add to a bowl or a 1 gallon plastic zip lock baggy.
4. Add oil to baggy or bowl along with all the seasonings. Rub well with you hands to coat.
5. Preheat your oven to 400F. Leave a large sheet pan in oven on the middle rack while oven preheats.
6. When oven is ready take sheet pan out and CAREFULLY put 4 Tablespoons of EVOO on sheet pan and spread it out so it is even.
7. Arrange potatoes on sheet pan with space between them. (If they are touching the heat will cause them to steam and get soft. The space between causes air to circulate and for them to crisp and brown. )
8. Put the potatoes on the pan with some space between them. Sprinkle a little more olive oil, salt, pepper, lemon juice and oregano over them.
9. Put in oven and bake for 25 minutes.
10. Flip each potato over. Leave space between and continue to cook for another 5-15 minutes until completely golden-brown and crispy. Serve hot and Enjoy!
