A friend of mine, Cyndi Allison, had posted this recipe on her fantastic blog and I knew my barbecue would be happy with those mediterranean delicacies (and yes, me too!).
Instead of the Garlic Gold Olive Oil (it´s not available here) Cyndi described, I used olive oil and fresh garlic. Almost a whole bulb. And no, that´s not a typo.
Seasoned it with black pepper, dried parsley and some Lawry´s Seasoned Salt, added water and lemon juice.
As soon as the aluminium pan was on the grill and I had closed the lid, the party began! For one hour I enjoyed a very promising smell coming out of the vents!
As you can see, I also made planked salmon, some zucchini, and served it with a green salad.
Note: next time Í need to adjust the amount of water. I used half a cup but that was a bit too much for the amount of potatoes I had. Therefore they didn´t get a nice brown color, but the taste was fabulous!!
To make this dinner complete, there was a bottle of Chardonnay. This one was from South Africa. It was good, but a Chardonnay from Chile would have been perfect.
Thank you Cyndi!!
Yum. Your dinner looks fabulous. I'm supposed to be eating more salmon, and yours looks absolutely delicous. Glad you enjoyed the Greek potatoes. The guys here loved them too.
ReplyDeleteWhen I made the greek potatoes a couple of weeks back I too had too much liquid, but still great taters!
ReplyDeleteGreat pics!