If I'm being honest, I greet this day with equal doses of the following:
- eagerness at the thought of no more lunches to pack
- delighting in no extracurricular schedules (which lessens the chaos)
- more time with my kids to do fun stuff or just hang out
- more time and energy to cook for my family
- exhaustion from the past few months of chaos
- and ... let's be honest a little bit of nervousness at the thought of having everyone at home again full-time and the ensuing nattering the plagues my spawn when they're together with too much down time
I am not a newbie parent though. I know that the nattering will come and the dreaded "I'm booooored.". To combat the inevitable boredom of being at home with no school work (do the kids not remember sitting in class for hours on end?) I have decided to make an "I'm Bored" jar. Each time one of the kids says that dreaded phrase they can pick a folded slip of paper out of the jar. It will either have a fun thing to do (play a game, go for a swim, go for an ice cream cone) or they also run the risk of having a chore to do (walk the dog, mow the lawn, do laundry, clean a bathroom). Bwah ha ha. Busy, happy kids, less of the whiny "I'm bored!" AND a cleaner house? Yes, folks, it can be done!
But I digress. You came here for a recipe so let's get to it ......
I made these spectacular spuds awhile ago for a big family meal and they were a hit. These are tangy and crispy bites of heaven! The fresh lemon juice (please do not evah use bottled lemon juice. It is not the same!) and crispy edges truly make this side dish stand out.
For this big family Greek feast I had also made grilled chicken thighs (using my Greek Chicken Marinade --- my most visited recipe here on the blog!), my Mom's Greek salad (links to those recipes are below) and these spuds which totally stole the show for the adults. Yup, these potatoes rocked as did the entire meal of which we had no leftovers!
You know that I like a dish a lot when I sneak back into the kitchen under the pretense of starting coffee for dessert when really I'm snagging the last couple of potatoes for myself. I'm nothing if not the ideal hostess. My potatoes!! Mine, I say!
You just gotta try these delightfully tangy spuds and if you haven't tried my Greek Chicken Marinade or my Mom's delicious Greek Salad Dressing you are missing out people. Go on and follow the links if you're in the mood for an easy, yet delish Greek feast for you and yours.
Happy summer holidays!! Wishing you sanity, a cleaner house and fun memories of spending time together!
2lbs potatoes, peeled
4 tbsp grapeseed (or olive oil)
1/3 cup chicken broth
1 tsp oregano (dried)
1/4 tsp salt
large pinch of black pepper
3 garlic cloves, minced
1/2 tsp sea salt
Garnish: crumbled feta cheese (if desired)
Preheat oven to 400F.
Cut potatoes in half (or thirds) so they're approximately the same size.
Zest one lemon. Juice both lemons and put juice and the zest from the one lemon into a large bowl. Add to the bowl: the oil, chicken broth, oregano, 1/4 tsp salt, a large pinch of black pepper and garlic cloves. Mix well.
Add the potatoes to the bowl and toss until the potatoes are coated in the lemon mixture. Pour potatoes and all of the lemon mixture into a baking dish, ensuring that they are in a single layer. You will have a lot of moisture. Don't worry 'bout it!
Sprinkle sea salt over the potatoes. Bake, uncovered, for 30 minutes. Remove from oven and turn potatoes. Return them to the oven and bake an additional 20-30 minutes or until potatoes are cooked through.
Sprinkle with crumbled feta, if desired.
Chicken marinated in my Greek Chicken Marinade (my most popular recipe!)
Greek Salad (with my Mom's infamous and well used Greek Salad Dressing )
Greek pitas and Tzatziki sauce