Greek Lemon Potatoes

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 GEVOO

• 1 cup filtered water

• 1 lemon, juiced

• 1 teaspoon oregano

• salt and black pepper

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

• Remove foil and bake them for another 10 minutes