- 1½ pounds Yukon gold potatoes*
- 2 lemons
- ½ cup (112ml) olive oil
- 1½ teaspoons Morton Kosher salt
- 1 teaspoon freshly ground black pepper
- ½-1 teaspoon dried oregano (or ½ tablespoon fresh)*
- ½ cup chicken stock (optional)
* Any Yukon gold potato is fine, but Christina uses the local Pennsylvania brand Huntsinger Farms. We found them at Stauffers and agree they are extra delicious!