Roasted yellow potato--easy and tasty! Clean the outside of an unpeeled Yukon Gold potato. Cut in half. Roast with about two tablespoons of olive oil in a 380F oven--I used a small cast iron skillet. Start with the skin side down and then turn every 10-15 minutes for an hour. You can garnish with kosher salt at any point in the process. After they are on the plate, squeeze each potato to create an opening in the top and pour the remaining hot olive oil into the opening you've made.
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