Although Thanksgiving is an American tradition, other countries also celebrate the harvest season. Ancient Greece had an autumn festival called Thesmosphoria. This is the way they gave thanks for the bounty of the season. In fact, our cornucopia actually comes from a myth that Zeus gave a goat’s horn to Amalthea in thanks for giving him goat’s milk as a child. The gift of this horn promised to give her an abundance of anything she wished. In recent times, Thesmosphoria celebrations are quite rare, but it is not hard to find a turkey in Greece as it is a popular bird there. Our Thanksgiving Day is just another work day in Greece, but if you are traveling there, you can certainly plan ahead for your own celebration. Or, you can add a Greek dish to your own Thanksgiving dinner in honor of Thesmosphoria.
Here is a Greek Potato recipe that you can add to your Thanksgiving menu. It may soon become a Thanksgiving tradition.
8 large white potatoes
¼ cup olive oil
1 teaspoon sea salt
Freshly ground black pepper
3 tablespoons jarred minced garlic
½ cup lemon juice
1 tablespoon olive oil
1 tablespoon oregano
2 tablespoons melted butter
Sea salt and freshly ground black pepper to taste
Preheat oven to 350. Wash the potatoes and pat dry. Do not peel the potatoes- the potato skin adds the best flavor! Cut each potato into 6 equal sized chunks. Set aside. In a medium bowl, mix olive oil, sea salt, freshly ground black pepper, minced garlic, and lemon juice until well combined. Cover a large baking sheet with foil. Brush the foil with olive oil. Drop potatoes into a large bowl and pour the lemon juice mixture over. Stir until all potatoes are coated. Spread the potatoes into a single layer on the baking sheet. Sprinkle generously with oregano, melted butter, and more salt and pepper to taste. Bake in the preheated oven for 1 hour or until lightly browned- checking and turning periodically to make sure the potatoes aren’t burning.