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 LEMON EVOO
2 tbsp EVOO for baking dish
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)
Heat oven to 425 degrees. Coat a 9x13-inch baking dish with thin layer of olive oil. In large bowl add 1/2 lemon balsamic, olive oils, mustard, oregano, salt, and pepper. Whisk to combine. Add potatoes and toss to coat completely. Place everything into baking dish and spread into even layer. Pour water over potatoes. Cover tightly with foil. Place on middle rack in oven. Bake for 1 hour, then uncover and bake until liquid is evaporated, about 15 to 20 additional minutes. Serve with sprinkle of Lemon Dill sea salt. 

*Inspired by