I’m hosting Super Tok this evening. In addition to the addictive peanut butter cups I made for dessert, I also made a starter of baked potatoes with rosemary, ground black pepper, truffle salt, and olive oil.
Recipe:
2 lbs of Yukon Gold potatoes (they come out tender and creamy). Apply olive oil to an oven-proof pan, then add salt, ground black pepper, and rosemary.
Slice the potatoes then arrange them half overlapping the other, in concentric circles, starting from the center of the pan, brushing the slices with olive oil and seasoning with pepper, rosemary, and salt.
After you’ve covered the pan with the first layer, start the second layer of potatoes from the outside going inwards towards the center, again brushing with olive oil, and seasoning with pepper, rosemary, salt.
Repeat with the third layer beginning in the center.
Cover the pan with aluminum foil brushed with olive oil, press down on the potatoes, then place the lid of the pan on top of the foil. Bake for 20 minutes at 425ºF.
Remove both lid and foil and continue baking for another 20 minutes, then broil for 5 minutes.
Flip the pototaes onto a dish and serve.
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