Patates sto Fourno (Greek recipe for garlic lemon potatoes)

Being in potato land (Idaho), potatoes are a staple in my kitchen.(I think they would be so even otherwise :)). We once bought this huge bag of yukon gold potatoes and I was looking for non-Indian recipes when I found this. This makes a yummy snack or even a good side dish for a meal.

Ingredients:

1. 4 medium potatoes
2. 2 tbsp extra virgin olive oil
3. 1 tbsp butter
4. 2 tbsp lemon juice and 1 tsp lemon zest
5. 1 tbsp dried oregano powder
6. 4 medium garlic cloves, minced
7. salt to taste
8. freshly ground pepper to taste
9. 2 tbsp coriander leaves

Method:

1. Wash and scrub the skin off the potatoes, chop them into wedges (6-8 wedges a potato)
2. Heat the butter in a flat bottomed pan and once melted place the wedges in the pan
3. Once browned on one side, flip to the other side--this takes about 5-6 minutes
4. Reduce the flame to low/medium and cover the potatoes to cook for a few more minutes (poke with a fork to see if cooked)
5. Make the sauce by mixing the rest of the ingredients and pour on the potatoes
6. Mix very gently and make sure not to break the potatoes
7. Cook the potatoes without the lid for a few more minutes
8. Top off with cilantro

Inspired by the recipe from chefinyou.