This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe is safe for those with GERD.
This recipe is safe for those who are sensitive to gluten.
"What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow." -A.A. Milne
These are great, great potatoes.
They seem so simple with only five ingredients and a tiny bit of preparation. It takes a little patience and a good sharp knife to slice the potatoes. After that it is a breeze: roast, baste, roast, baste, roast, baste.
The result is fantastic - light and crispy on the outside and creamy on the inside. It is key to use a waxy potato because Idaho potatoes will not bake quite as well and won’t be creamy inside. Also, I have tested this recipe multiple ways and smaller potatoes work better than larger ones. It makes for a bit more work, but the extra slicing is worth it.
You can also sprinkle a bit of herbs over the potatoes or add a dab of mustard to the olive oil and butter mixture about half way through for great variety. Personally I like a lot of pepper on my potatoes.
Servings: 2 | Serving size: 6 ounces potatoes
Cooking time: 60 minutes
This recipe can easily be multiplied and keeps well, refrigerated, for 24-48 hours. Great hot or cold.
|12 ounces||small Yukon gold or red potatoes (about 1 1/2 inches in diameter)|
|1 tsp.||olive oil|
|2 tsp.||unsalted butter|
|to taste||black pepper|
Place a cookie sheet or large skillet in the oven and preheat to 325°F.
Using a paring knife and working from one end of the potato, cut slices vertically to within about 1/4 inch of the bottom of the potato. Cut the slices about 1/16 of an inch apart.
Repeat for all of the potatoes.
Place the olive oil and butter on the cookie sheet.
After the butter has melted, spread the oil and butter evenly around the cookie sheet and place the potatoes, cut side up, on the cookie sheet.
Sprinkle the potatoes with salt and pepper.
Return to the oven and bake for 50 minutes, basting the top of the potatoes with the butter and olive oil every 7 to 10 minutes.
Serving size: 6 ounces2 cups
|Calories 173||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 27g||9%|
|Dietary Fiber 3g||12%|
|Vitamin A 2%||Vitamin C 25%|
|Calcium 2%||Iron 6%|
|Vitamin K 7mcg||Potassium 775mg|