|Nick "Yan Can Cook"-ing the garlic. The knives were going so fast that they're a blur!|
|This is a little less than three heads of garlic for the lamb rub.|
|Greek yogurt mixed with minced dill weed.|
|I had so much extra dill for the yogurt that I paired it with some lettuce as garnish.|
|These were a hit! Usually with a roasted dish we roast potatoes along with it, but Nick has been wanting to make country-style potatoes for a while so we decided to try it out.|
Nick's Country-Style Potatoes
10 red, cubed2 poblano peppers, seeded and cubed1 yellow onion, diced7-8 cloves garlic, sliced1 tbsp cayenne peppersalt and pepper to taste4 tbsp waterDirections:Parboil the potatoes for 8-10 minutes until they are soft, but not mushy. Drain and run under very cold water. In wok, saute pepper and onions until they become soft over medium-high heat. Add garlic and sauté for another minute. Add potatoes, cayenne, salt, and pepper. Saute for about 5 minutes over medium-high heat or until potatoes have a nice crust. Pour in water and cover immediately. Let steam until soft, about 7-8 minutes.Note: Nick did his potatoes in two batches so that they would cook evenly.