I love potatoes. Aside from sweet potatoes, these baby Yukon golds are definitely my potato of choice. Just look at them – so tempting with their golden hue. Simply roasted in the oven and topped with a little salt, pepper and olive oil is my favorite way to eat them. There’s just something so soothing about the texture of a warm and tender potato. And is there anything better than a nice crispy potato skin?
A rustic preparation like this is the best because it’s full of flavor, easy to make and impossible to screw up. I oven roasted these little Yukon’s whole with the skin on until nice and crispy and then smashed each one open by gently pressing with the back of a wooden spoon. It was actually quite fun and satisfying to feel each one pop, revealing a pleasantly sweet and creamy inside. They’re topped off with roasted green onions and a red pepper parmesan sauce that I had to hide from myself to keep from eating with a spoon. It’s that good.Continue Reading