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.
Anyways, the next morning, while hemming and hawing over breakfast possibilities, we remembered our baby potatoes. Why not? We thought.
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.
Adapted from Donna Hay’s Salads and Vegetables
- some of the freshest potatoes you can find
- olive oil
- sea salt
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.