Brown crispy edges, tangy lemon, melt-in-the-mouth centre, and the joy of fresh extra virgin olive oil.
2 tbsp Garlic olive oil
1/2 cup Sicilian Lemon white balsamic
1/4 cup fresh olive oil
1/4 cup French's yellow mustard
2 tsp dried oregano
1 tsp Kosher salt
1/ tsp fresh ground black pepper
6 medium Yukon Gold potatoes, cut in1-inch wedges
1/2 cup water
Lemon Dill sea salt for garnish
Fresh thyme sprig for garnish (optional)
*Inspired by Kitchn.com
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