Roasted Potatoes & Red Wine Pork Loin
Family celebrations are always special. It’s always a great reason to get together with extended family. Birthdays are always fun because it allows us to tailor a menu to a guest of honor. In this case it was my grandmother! She is an amazing lady and of course a big inspiration when it comes to my cooking. This little lady is adventurous when it comes to eating. All of her events included spread that overflowed on the dining room table. Just as all grandma's should be, she is my own personal entertaining encyclopedia. Thankfully she passed this onto my mother who is also continuing to fight the good fight instilling these values in me!
2 lbs of small red or white potatoes, cut in half
6 large garlic cloves, minced
1 shallot chopped
½ c olive oil
juice of 1 lemon
1 c dry white wine
1 bunch fresh dill (about 3 Tbsp)
1 Tbsp of thyme (if you have fresh even better!)
½ Tbsp ground mustard
½ Tbsp onion powder
½ Tbsp garlic powder
Salt and pepper to taste
Preheat the oven to 375 degrees.
In a mixing bowl combine the garlic cloves, shallots, lemon juice, white wine, and dill. Whisk together vigorously.
Halve the potatoes and place them in a pyrex or a ceramic baking dish. Pour the mixture over the potatoes.
Then add your dry spices, salt and pepper. Give it a good stir to try and coat the potatoes evenly.
Place in the oven covered with tin foil for about 20 minutes. Then remove the tin foil, give them another toss, and continue roasting for another 25-30 minutes. You want the potatoes to be tender and golden brown.