The Very Best Baked Potatoes

Pippi, my family’s little yellow lab, had to go the vet last week, meaning a 45 minute trek to Tokyo’s suburbs. In the corner of the gravel parking lot across the street from the clinic stood a small vegetable stand. We bought some fresh cukes and a bag of baby taters before taking the dog for a turn around the neighborhood. On our walk, we passed a fairly large vegetable patch. Perhaps the origin of our produce? Gotta love fresh food.

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Anyways, the next morning, while hemming and hawing over breakfast possibilities, we remembered our baby potatoes. Why not? We thought.

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After thinly slicing the tots, we tossed them with a bit of olive oil, sea salt, and pepper, and stuck ’em in the oven. Crispy and warm, these potatoes made for a delicious, if unconventional day-starter.

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Recipe

Adapted from Donna Hay’s Salads and Vegetables

You’ll need…

  • some of the freshest potatoes you can find
  • olive oil
  • sea salt
  • pepper

1. Preheat the oven to 200ºC.

2. Thinly slice the potatoes as far down as possible without cutting all the way through.

3. Toss with a small quantity  of oil (gauge by the number of potatoes) and sprinkle with sea salt and pepper.

4. Bake for roughly 40 min, or until cooked through.

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