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So you’re on vacation and want to make a nice dinner for your hosts. What do they have and what can I add to it without taking too much time away from my vacation?

This is what I found:

Dried spices


Chicken breasts

Romaine lettuce

2 russet potatoes

Olive oil


This is what I purchased:

Grape tomatoes


Fresh garlic

5 lbs russet potatoes


Marinated Chicken

Hasselback Potatoes

Green Salad

Eric Ross 2012 Pinot Noir

(picked up by the hostess on a trip to the California Wine Country)

Hasselback Potatoes completely done are both crispy on top and soft throughout.


What’s in the Pantry Marinade

All day, marinate “cut to serving size” chicken breasts with:

Juice of ½ lemon

¼ C olive oil

1 T dried parsley

1 T dried chopped chives

1 t garlic salt

½ t thyme

¼ t black pepper

Hasselback Potatoes

6 Medium Size Potatoes
2 – 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 50 minutes or until the potatoes turn crispy and the flesh is soft.

Green Salad

Torn romaine lettuce

Sliced avocado

Grape tomatoes

Dressing of choice