I think of potatoes as the ultimate blank canvas in food. They take so well to other flavors and textures. But they do have a flavor all their own, a lovely flavor. And each type of potato has its own distinctive flavor and texture. It’s easy to lose sight of that when you combine them with lots of other ingredients. Prepared simply, like this, with only olive oil, salt and pepper, their pleasing potato-y-ness glows through.
Here’s the Budos Band with Sing a Simple Song.
2 smallish potatoes per person. The potatoes I used weren’t the tiniest, they were about two inches long and an inch wide.
salt and pepper
Bring a pot of water to boil. Scrub the potatoes and drop them in the boiling water. Boil them for about 7 minutes, till you can stick a sharp knife in without any trouble, but they’re not completely soft. Drain and cool enough to handle.
Slice the potatoes on one side, about 3/4 of the way through, in slits about 1/4 inch wide. Pour enough olive oil over to coat them all in a thin layer. (Maybe a tablespoon per potato, depending on the size of the potato).
Spread them in an even layer in a roasting pan big enough to comfortably hold them with some space between them.
Preheat the oven to 425 (I used the convection roast option, but if you don’t have that this will still work). Roast for 30 – 40 minutes, turning from time to time so they cook evenly and they’re evenly coated with oil. When they’re done they should be getting brown and crispy, and should be soft in the center. Season with sea salt and freshly ground pepper, and serve.