Tonight we had a couple over for a Greek inspired dinner. We had a fun night of food, Phase 10, and conversation. It's so refreshing to spend time with like-minded friends!
I made Chicken Gyros that were good (although not my best meal). And served them with my favorite Greek Salad. I also made some delicious roasted potatoes (recipe below), that Jeremy said may have been the best roasted potatoes that he's ever had (so I think I'll be making these again). Our friends brought some yummy hummus and a watermelon to cut up for dessert. It was all delicious, and just happened to be very healthy also!
Greek Roasted Potatoes (sorry, no picture for this one... we ate them all before I could take one)
-3 lbs red potatoes, scrubbed and chopped into bite sized chunks
-juice of 1 lemon
-4 cloves garlic, minced
-1 tsp salt
-fresh ground black pepper
-1/2 tsp dried basil
-1/2 tsp dried thyme
-1/2 tsp dried oregano
-1/2 tsp dried marjoram
-1/2 tsp dried rosemary
-1/8 cup olive oil
Boil potatoes for until fork tender (about 5 minutes). While potatoes are boiling whisk together remaining ingredients in large plastic container. Drain potatoes and add them to the container with the remaining ingredients. Refrigerate and marinade potatoes for 4-12 hours. Roast potatoes in a 425 degree oven for 30 minutes (or until brown and crisp), flipping potatoes half way through.