What makes these unique is that they are cooked in a heavily flavored, lemony, mountain oregano olive oil broth, so they suck up all that flavor before roasting to golden perfection. They are, indeed, the perfect potato.
Ingredients:
4 large Yukon gold potatoes
½ cup Fancy Peasant Greek Extra Virgin Olive Oil
1 cup filtered water
Juice of 2 lemons
Generously cover with Fancy Peasant Mountain Oregano Salt
Optional:
1 cup organic bone broth
Finishing touch:
Once cooled, top with chopped flat leaf parsley.
Method:
Preheat oven to 400°
Peel potatoes and cut into thick wedges — about 3cm / 1.2” thick — and medium ones into 3. (see video in post)
Place them in a depsi (aluminum pan) and cover with GEVOO, water, lemon juice, salt, oregano, and black pepper. Mix well.
Cover your pan with aluminum foil and bake for 25-30 minutes
