Monday, November 8, 2021

Mediterranean Potatoes from @TinaKashian1#New Release

 Hello from TINA KASHIAN! I have a new release tomorrow! ‘Midnight Hour” is an anthology from Crime Writers’ of Color. My story, CAPE MAY MURDER, features two young mothers, Sona Simonian and Priya Patel, on a weekend getaway at the Jersey shore. Their anticipated vacation is cut short when they find a dead body at the bottom of the staircase of their Victorian bed and breakfast. The anthology is getting rave reviews. A starred review from Publisher’s Weekly and a wonderful one from Kirkus Reviews. See the cover below!

To celebrate, I’m sharing a family Mediterranean recipe—one that I mention in my cozy series. I like mashed potatoes, but these roasted Mediterranean-style potatoes are my favorite. The potatoes are cooked in chicken broth but are not soggy. They are moist and tender, and you can taste all the lemon, garlic, and seasonings. The recipe is easy to prepare and goes well as a side dish to any meat or fish meal. I hope you enjoy this dish as much as we do in our house. 

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Ingredients for Mediterranean Potatoes:

2.5 lb potatoes (I used red bliss potatoes)

¼ cup extra virgin olive oil

½ cup lemon juice

1 cup chicken broth

1 tbsp lemon zest

6 garlic cloves, peeled and minced

½ tbsp Italian seasonings

1 tsp salt

½ tsp pepper


Preheat oven to 240 degrees F. Wash and cut the potatoes into chunks. Only peel them halfway. Pour the olive oil, lemon juice, chicken broth, lemon zest, garlic, Italian seasonings, salt, and pepper into a pan and mix well to combine. 


Add the potatoes and mix well. 

 Cover the potatoes with foil and roast the potatoes for 70 minutes. Remove the foil and gently turn the potatoes. Cook uncovered for an additional 10 minutes. 

Use a slotted spoon to remove the potatoes from the cooking broth and place them in a serving dish. Enjoy!