Lemon-Garlic Oven Roasted Potatoes (Patates sto Fourno)

Beginner Cook - Lengthy Cooking Time - Side Dish - Vegan - Vegetarian - Gluten-Free

If you live in the United States, the past week has likely been filled with multiple rounds of turkey and all its fixings. While the bird is the emblematic food of the Thanksgiving holiday, many, myself included, are most excited about the side dishes. Mashed potatoes, stuffing, sweet potato casserole, creamed corn, the list goes on and on. As we sat down to enjoy this year's Thanksgiving meal, it occurred to me that one of our traditional Greek recipes would have been a perfect addition to the table: lemon garlic roast potatoes. These potatoes are very similar to those that I rave about under the roast chicken recipe.  The key difference is that they are roasted on their own, not with the meat, which is helpful when you consider how long it takes to roast the average turkey. The olive oil, lemon, garlic, white wine and oregano infuse the potatoes with wonderful flavor. Another benefit of this recipe is that it is vegetarian, vegan, and gluten-free, making it suitable for a wide range of guests.

Ingredients (Serves 4)

• 6-8 yukon gold potatoes
• 1 clove garlic
• Juice from half a lemon (about 1 teaspoon)
• 3 tablespoons white wine
• 3 tablespoons extra virgin olive oil
• 1 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano

Time - 1 hour and 40 minutes

• Preparation - 10 minutes
  
• Baking (350 degrees) - 1 hour and 30 minutes
  

Preparation

• Wash, peel, and quarter the potatoes lengthwise
  
• Preheat the oven to 350 degrees

• Peel and mince the garlic
• Slice the lemon in half

• Place the potatoes in a large baking dish and add the other ingredients in the following sequence:
  

1. Distribute the minced garlic evenly over the potatoes
   
2. Squeeze the lemon
   
3. Sprinkle with the salt and oregano
   
4. Pour the wine, olive oil, and water over the potatoes
   

• Bake in the oven at 350 degrees for 1 hour and 30 minutes