4 large baking potatoes (Yukon Gold or Russet) - or with a 1kg bag of baby potatoes
1/4 c. Lemon Olive Oil
1/4 c. Dill Olive Oil
1/4 c. vegetable or chicken stock
2 Tbsp. lemon juice (1-2 lemons divided)
2 Tbsp. Oregano White Balsamic (mix with the lemon juice)
sea salt and cracked pepper
1 tsp. Salt Cellar Oregano Spice Blend
Preheat oven to 375 F. Line a baking tray with parchment paper. Bring a saucepan of water to a boil over high heat. Wash and scrub the potatoes, but don't peel them, and cut into 1 inch wedges. Place the potatoes in the boiling water and turn them down to medium heat. Cook uncovered, for 5 minutes until the potatoes are only just fork tender, but not fully cooked. Drain the potatoes, rinse them under cold water to stop the cooking process. Pat dry and then place them on the prepared baking tray. In a small bowl, whisk together both the olive oils, the stock, 2 Tbsp. of the mixed lemon juice/Oregano White Balsamic, and salt and pepper to taste. Drizzle this over the potatoes and toss gently to coat them evenly. Roast in the oven for 18 - 20 minutes, until golden brown and crispy. Remove from the oven, and keeping the potatoes in the pan, sprinkle with Oregano Spice Blend and the remaining mixed lemon juice/Oregano White Balsamic. Shake the pan or gently toss to coat the potatoes.
Serve hot with cold and refreshing tzatziki sauce!