A really easy and fun way to eat everyones favorite vegetable. You can peel your potatoes or leave the skin on.
Ingredients:
- Yukon Gold Potatoes (enough for 1 or 2 per person, depending on size)
- olive oil
- Salt and fresh ground Pepper
- Red Chili Flakes
- fresh Lemon for juice
- Garlic Powder
- butter
- Fresh Parsley
Directions:
Preheat the oven to 425˚
Cut your potatoes. One option recommended by my favorite food blogger at Sea Salt with Food is to: "place the potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals." Or you can do like me and just free hand it. When my knife skills let me down and I cut all the way through, I found that a tooth pick worked perfectly to reattach the potato and held up through the roasting process. See photo below.
Arrange the potatoes on a baking tray. Brush the top of each potato with olive oil and/ or butter, and sprinkle desired seasonings over top.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. Top with more butter and fresh parsley if desired.
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