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.
4 large Yukon gold potatoes
½ cup Fancy Peasant GEVOO
1 cup filtered water
1 lemon, juiced
1 teaspoon oregano
Salt and black pepper
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