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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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Yet another fantastic recipe published in the Toronto Star. It comes from Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating by B.C. author Dreena Burton. The potatoes may be served as is or with your favourite toppings; i.e. sour cream) Ingredients:
6 small yukon gold potatoes (about 2 lb/900 g) or 6 medium yukon gold potatoes (about 2 lb/900 g) |
2 tablespoons extra virgin olive oil, divided |
sea salt |
Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Scrub potatoes and pierce with knife.
3. Place potatoes on parchment lined baking sheet.
4. Bake for 1 hour or until tender when pierced.
5. Remove from oven; increase heat to 450 degrees Fahrenheit.
6. Using a metal spatula, flatten each potato into uneven rounds so flesh squishes out.
7. Drizzle with 1 tablespoon olive oil.
8. Sprinkle with salt.
9. Bake 12 minutes.
10. Flip potatoes and drizzle with remaining oil.
11. Sprinkle with salt.
12. Bake 12 minutes or until outer edges and skins are crispy and golden.
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