Greek-Style Roasted Potatoes
INGREDIENTS
8 yellow potatoes, 2 Ib – peeled
1/3 cup olive oil
Juice from 1 lemon
1 1/2 tbsp dried herbs – Greek oregano, rosemary & thyme are good choices
1 tsp salt
Pepper, as desired
Garlic cloves or powder, optional
DIRECTIONS
1) Preheat oven at 350 degrees F.
2) Cut the peeled potatoes into wedges, roughly the same size so that they cook evenly. Roughly 4 pieces per potato depending on the size of the potatoes.
3) Place potatoes in a roasting pan (a glass or metal pan is fine).
4) Add the lemon juice and toss the potatoes around to coat them evenly.
5) Whisk together the remaining ingredients and pour over the potatoes. Toss the potatoes around to make sure they are evenly coated.
5) Place in the middle of a preheated oven for approximately 60 minutes or until the potatoes are fork-tender. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. Turn them after 30 minutes or so.
6) Serve when ready.
Greek Villiage Salad
INGREDIENTS
4 tomatoes cut into wedges
1 sliced cucumber
1 Medium red onion
1 green pepper cut into rings
6 tablespoons olive oil
2 tablespoons red wine vinegar
Salt & Pepper
1 block of feta cheese
Kalamata olives
dried oregano
DIRECTIONS
- Cut the tomatoes into wedges or large chunks.
- Slice the cucumber.
- Thinly slice the bell pepper into rings.
- Cut the red onion in half and thinly slice into half-moons.
- Place everything in a large salad dish. Add the kalamata olives.
- Season very lightly with salt (just a pinch). Pour the olive oil and red wine vinegar.
- Give everything a very gentle toss to mix; do NOT over mix, this salad is not meant to be handled too much.
- Now add the feta blocks on top. Sprinkle the dried oregano
- Serve with the crusty bread.
Greek Tzatziki
INGREDIENTS
1 cup pressed Greek Yogurt
1/2 cucumber, peeled & grated
2 garlic cloves, pressed
1 tsp of white vinegar
1 tbsp. olive oil
1/4 tsp salt
1/4 tsp pepper (optional)
Pinch cayenne pepper (optional)
Parsley springs
DIRECTIONS
1) Place yogurt in a bowl.
2) Squeeze the grated cucumber with your hands to remove the excess water. Add it to the yogurt.
3) Add the remaining ingredients to the yogurt and mix thoroughly.
4) Garnish with parsley.
5) Keep the tzatziki in the refrigerator until ready to serve.
NOTES
1) If you are not able to find the Greek pressed yogurt, you can use Greek yogurt. Place a fine-mesh strainer over a bowl. Add the yogurt and set aside in the refrigerator for 4 hours or overnight.
2) Recommend to make a couple of days ahead of time and keep refrigerated. Keep in mind that the potency of the garlic in the tzatziki intensifies the longer it sits.