George’s Favorite Greek Roasted Potatoes
With Lemon and Bay Leaves
This recipe from Helen Tsanos Sheinman’s “Love, Laughter, and Lunch” is her brother George’s favorite recipe for Greek roasted potatoes. Serving size is not given so I am going to guess this will feed approximately six to eight people. Unless they are Irish, in which case, it would feed four.
21/2 lbs. peeled and washed yellow potatoes
1 large onion, sliced
1/2 cup good olive oil
Juice of 2 lemons
6 to 8 bay leaves
Salt and pepper
Preheat oven to 350.
Parboil the potatoes for five minutes, then quarter them. Spread into a large baking dish and toss with olive oil, lemon juice, salt and pepper, sliced onion, and bay leaves. Bake for approximately one hour. Serve with fish or chicken and salad.
Baby Lamb Chops
In “The Hamptons: Food, Family, and History,” Ricky Lauren recommends serving this with garlic mashed potatoes and homemade applesauce.
2 racks of lamb, about 8 ribs each, chine bone removed by butcher
Preheat oven to 375. Remove all but a thin layer of fat from the lamb. In a large sauté pan, sear the lamb in oil on both sides for 5 to 10 minutes. Transfer to a baking pan and place in the oven. Roast for about 20 minutes for medium rare. Cut into individual chops and serve immediately.
Debbie’s Broiled Bluefish
This recipe couldn’t be simpler. It is from the Seafood Shop via “Fresh From the Farm.” I wish more people appreciated fresh bluefish!
Serves five to six.
2 lbs. bluefish fillets about 1 inch thick
Salt and pepper
1/4 cup mayonnaise
Preheat broiler. Wash and pat dry the fillets.
Sprinkle both sides of each fillet with salt and pepper to taste. Liberally spread each fillet with mayonnaise and then sprinkle with paprika.
Place fillets in a greased broiler pan, broil three to five inches from the heat for 8 to 10 minutes. For fillets thicker than one inch, turn and broil another five to eight minutes. Serve immediately with lemon wedges.