Let me just start by saying that these are some of the best potatoes that I ever had. I mean obviously I made them so of course they are awesome. Just kidding, kind of. But really though, they came out the way you envision the perfect baked potatoes. Crispy, salty skin, with a wonderful creamy inside. Then you make it all nice with some butta and my favorite condiment in the whole world, sour cream. Perfection, actually not yet, crack some fresh pepper on top and then some chopped chives and that equals perfection. You could also add bacon. Or cheese. Or God forbid if Mick reads this ranch dressing. The horror. It’s so completely simple and perfect. You could pop these little babies in the oven while you are preparing the rest of your dinner or entertaining friends. These could even be made ahead of time and thrown on the grill to reheat while your doing your things and chatting with friends. I suggest using a good potato, either red or a yukon gold. Even little teeny tiny potatoes would work. I love little teeny tiny potatoes they are so cute. The little things in life…..
Well, who’s ready for a long weekend? ME ME ME. Even though we just got back from vacation I never feel like working in the summer. Or ever really. I love my job so much and I am so grateful that I love what I do and have been given an excellent opportunity. I just wish it was somewhere tropical. Is that too much to ask? Yes it is. Anywho, I’m rambling. What’s everyone got going on for the 4th? Pool party? Fireworks? BBQ? I’m hoping for all of the above! I remember as a kid getting so excited for all the fireworks and the sparklers and everything else! I miss those days. I hope you are yours have a great, safe and fabulous Fourth of July! Oh and these potatoes are pretty much the Grilled London Broil’s soul mate. Just a suggestion…. Buh-Bye.
- 1 pound new potatoes, scrubbed and patted dry
- ¼ cup EVOO
- 3 tbsp salt
- Butter, optional
- Sour Cream, optional
- fresh herbs, optional
- Preheat oven to 350 degrees. Add the EVOO to a bowl and the salt to separate bowl. Roll the potato in the EVOO, coating and letting the excess drip off. Then roll gently in salt using your fingers to coat evenly. Repeat for all the potatoes and add them to a rimmed baking sheet or baking dish. Bake for 45-60 minutes until pierced easily with a fork. Cut the potato most of the way through and top butter, sour cream and herbs, if desired.