wilkes

Roasted Potatoes
2 pounds potatoes, medium sized ( I used Red )
Salt
1 1/2 tablespoons all-purpose flour
Freshly ground black pepper
1/3 cup canola, vegetable ,or olive oil
1/4 cup very finely parsley leaves
2 cloves garlic,minced
1 large onion quartered and seperated
1 TBS Italian seasoning
Rinse to remove any traces of dirt.
Cut the potatoes into uniform pieces.
(This will help in cooking time if they are all similar.)
Place the potatoes in a large saucepan and cover with water.
Add a pinch of salt and cook until just tender.
(Do not overcook. The potatoes should remain a little hard,
as they will continue to cook during roasting.)
Preheat the oven to 375 degrees F.
Drain the potatoes and place them on absorbent toweling to remove excess water.
Mix the flour,garlic,seasonings and salt and pepper, to taste, in a bowl and carefully toss with onions and potatoes.
Place the seasoned potatoes onto a baking sheet and drizzle with oil.
Bake until golden brown, approximately 30 to 40 minutes.
To finish, scoop the potatoes with a slotted spoon onto absorbent paper toweling and to drain any excess oil.
Transfer to a serving dish and garnish with the parsley.
Simple Grilled Lamb Chops
1/4 cup red wine vinegar
1/2 cup White or Red wine
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon Sea salt
1/2 teaspoon freshly ground black pepper
8 lamb loin chops
About 4 hours before you wish to serve dinner, prepare marinade: in a mixing bowl,
whisk together the vinegar,wine, fresh herbs and garlic, oil, salt and pepper.
Pour this mixture into a large zip-lock freezer bag, add lamb chops, squeeze out all the air and seal;
place in a glass dish and refrigerate, turning it over at least once; let marinate for three to four hours.
If you don't have a zip-lock bag, marinate lamb chops in a covered glass dish.
Shortly before you wish to serve dinner, grease grill rack and preheat grill to medium-high heat.
Reserve marinade and place chops on preheated greased grill and cook, with a closed lid,
for about 15 minutes for medium-rare-- baste with reserved marinade