Twice Cooked Potatoes

These little gems are quite tasty and make a great side dish for many entrees. Try different types of potato and different spices.

INGREDIENTS

2          pounds small Yukon gold potatoes
3          tablespoons olive oil
1          tablespoon unsalted butter, melted
¼         teaspoon salt

METHOD

Preheat the oven to 375 F degrees. Scrub the potatoes and boil in a large sauce pan for about 25 minutes, until tender. Cool and peel the potatoes, cut them into quarters or smaller, if so desired. Combine the oil and butter and any optional spices. Put the potatoes into a large bowl and coat with the oil and butter. Arrange them in a single layer on a rimmed baking pan, sprinkle with the salt, bake for about 45 minutes to 1 hour, until golden brown. Serve immediately.

Mix a little garlic powder with the oil and butter, or rosemary powder, or other spices for different flavors. Peeling the potatoes after boiling is also optional.

Adapted from a recipe in Food and Wine Magazine, May 2011