Greek Roasted Potatoes & Greek Salad

Accompaniments to the Pork Tenderloin Souvlaki I cooked up last night. Served with a dish of 10 Cent's Tzatziki Sauce. I love dipping my potatoes in Tzatziki!



Serves 2 with some left overs

Greek Roasted Potatoes:

2 baking potatoes, cleaned and cut into medium cubes (skin on!)
1/4 cup olive oil
2 tbsp lemon juice
1 clove garlic, minced
2 tsp Greek seasoning (see below)
salt & pepper to taste

1. Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Mix everything (except potatoes) together in a bowl. Add potatoes and toss well to coat.

3. Spoon potatoes onto baking sheet and bake in oven for 35-40 minutes until golden brown, tender on the inside and slightly crisp on the outside.

Greek Seasoning:

1 1/2 tbps dried oregano
1 tbsp dried mint
1 tbsp dried thyme
1/2 tbsp dried basil
1/2 tbsp dehydrated minced onion
1 tsp freeze dried minced garlic
1/4 tsp salt
1/8 tsp pepper

1. Mix everything together in an air tight container. (Mason jars work great for this!)

Greek Salad Dressing:

1/4 cup olive oil
2 tbsp red wine vinegar
2 tbsp lemon juice
1/2 tbsp Greek seasoning (see above)
1-2 cloves garlic, minced
1 tsp dijon mustard
dash balsamic vinegar
pinch salt & pepper to taste

1. Add everything to a Mason Jar or salad dressing cruet. Shake well to mix. Taste and adjust seasonings as needed. Shake again before using. Store in fridge for up to a week.

Greek Salad:

1/2 English cucumber, diced large
2 Roma tomatoes, diced large
1/4 red pepper, diced large
1/4 yellow pepper, diced large
1/4 red onion, diced large
3-4 fresh basil leaves, torn into pieces
3 tbsp crumbled Feta cheese
Handful of Greek or Kalamata olives (optional)
Greek Salad Dressing (see above)

1. Add all the diced veggies & basil to a large serving bowl. Toss well. Add the desired amount of dressing and toss again. Top with Feta and olives.