Well friends. The bachelorette weekend was a raging success.
Not only did twelve girls fit in a limo bus and one hotel room, but they all got along.
Twelve girls. Got along. Isn’t that some type of miracle?
Our limo driver Chris was a saint. All three wineries were a blast (you will get a full report at a later date). Our dinner was delicious. We even managed to have a stereotypical girls in underwear dance party to the new Lady Gaga tunes which was rudely interrupted by security and a noise complaint.
Yes. Dancing in our underwear. Boys, pick your jaws up.
The weekend was complete. Complete with major wine hangover.
Honestly, I think I only managed cavewomen noises until noon I was hurting so bad.
And all I could think about was how bad I wanted potatoes.
These leftover potatoes I made for dinner last week. But alas, they were at home in my parent’s fridge.
Don’t worry, I demolished the leftovers eventually. And they were just as delish the second go round as they were the first.
You will need…
6 large Yukon gold potatoes, scrubbed
1 teaspoon lemon zest
2 lemons, juiced
4 cloves garlic
1 tablespoon Dijon mustard
2 tablespoons chopped fresh rosemary leaves
Freshly ground black pepper
1/2 cup extra-virgin olive oil plus 3 tablespoons to brush over the potatoes
3 green onions for garnish
Start by placing the potatoes in a large pot of cold water. Add 2 tablespoons of salt and cook the potatoes until they are tender. About 12 to 15 minutes. Drain the water and let the potatoes cool enough so you can handle them.
While the potatoes are cooling, heat your grill to high.
Cut each potato into larger bit sized pieces. Make sure they are big enough to stay on the grill.
While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender or food processor and blend until the mixture is smooth.
With the motor running, slowly add the extra-virgin olive oil and blend until emulsified.
Brush the potatoes on both sides with the olive oil and season with salt and pepper.
Place the potatoes on the grill with the cut side down and cook them until they are golden brown. About 4 to 5 minutes.
Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer.
Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine.
Garnish with green onions.
Perfect with or without a hangover.
Preferably with out.
Love and Beer Floats