I love planning things. I almost think that in another life, I should have become an event planner. The only downside is that I don’t like to deal with rude people, and you never know what kind of clients you’ll get. I’m obsessed with planning anything and everything from my outfits, to dinner parties, to weekend trips, to big vacations and beyond. I’m a little biased, but I think I have some pretty good ideas.
So here I am, planning a girls dinner for February. Date is still TBD. I’m not too worried about locking down a date as much as I am worried about planning my menu! Anyone who’s hosted a dinner party knows you have to ask your guests ahead of time (especially if it’s a small group) for any dietary restrictions. You have got to take into account people’s allergies, and other things such as … vegetarians. Admittedly one of my guests is a vegetarian and also allergic to sesame, so that makes menu planning a little bit difficult. So, I’ve come up with a preliminary menu. After some recipe testing, I’ll have a better handle on the full menu and I’ll be able to share it with links to my recipes, and other recipes I may try out. I decided to go with a Mediterranean theme. It’s healthy, full of fish, meats and veggies and it’s just so colorful.
Time to recipe test one of the sides I’m thinking of including. I love potatoes in all forms, but I especially love fried and roasted potatoes. Here I opted for roasted, it’s a lot healthier than the fried alternative. The key here is to roast the whole potatoes until they’re crispy on the outside. The marinade can also be heated separately in a saucepan and poured over the potatoes once they’re done roasting.
Ingredients
- 1lb Small Round Potatoes
- 3 cloves Garlic, minced
- Salt
- Juice from 2 Lemons
- 1 cup Vegetable Broth
- 1/4 cup Parmesan Cheese
- 1 cup Parsley, chopped
- 3 tbsps Olive Oil
- 1 tbsp Paprika
- 1 tbsp rosemary
Instructions
- Mince the parsley, rosemary and garlic in the food processor.
- Add parmesan cheese, paprika, and salt
- Add lemon juice and vegetable broth
- Place potatoes in a gallon-sized ziplock bag, pour in the marinade and toss until fully coated
- Marinate for 1 hour in the fridge
- Preheat oven to 400F
- Take the potatoes out of the marinade and set the marinade aside
- Place the potatoes in a single layer on an aluminum lined rimmed baking sheet
- Roast for 1 hour until golden and slightly browned
- Meanwhile, pour the marinade in a small saucepan over medium-high heat
- Bring to a boil, then simmer for 5 minutes
- Pour the heated sauce over the potatoes once you've taken them out of the oven
