POTATOES FLEURON

INGREDIENTS

2-1/2 pounds small potatoes, scrubbed well, leave whole

2 tablespoons expeller pressed safflower oil 

1 teaspoon salt

1/2 teaspoon freshly ground black pepper 

2 tablespoons + 2 teaspoons extra-virgin olive oil 

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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 to 16 minutes or until the exposed insides are golden brown. 

8. Cool in the refrigerator. 

9. Garnish with freshly chopped parsley.