Potatoes Fleuron

  • 40 min prep time
  • Serves 6-8

ingredients

2 ½ lb. small potatoes, scrubbed well, leave whole

2 tbsp. safflower oil 

1 tsp. salt

1/2 tsp. freshly ground black pepper 

2 tbsp. + 2 tsp olive oil 

Preparation

1. Preheat oven to 375°F.

2. Toss the scrubbed, whole potatoes with the safflower oil. 

3. Arrange in a single layer on a sheet pan and bake for approx. 20 minutes (or until tender). Remove potatoes from the oven. 

4. Raise the oven temperature to 425°F.

5. Leave the potatoes on the sheet pan and use a measuring cup to flatten the baked potatoes to a thickness of 1/2 inch. They should pop open on at least one side. Spread out so there is a little room around each one. 

6. Drizzle with the olive oil and sprinkle generously with salt and pepper. 

7. Bake for 12-16 minutes or until the exposed insides are golden brown. 

8. Cool in the refrigerator. 

9. Garnish with freshly chopped parsley.