I have made and eaten potatoes in almost every conceivable form. Mashed, baked, boiled, riced, gnocchi, pancakes, gratineed, escalloped etc. So you can imagine my delight when I was first presented with this incredibly easy and tasty way to prepare potatoes.
I first had these potatoes at the home of a friend named Jess. Her family owns a large organic strawberry and vegetable farm in central North Carolina and I like to imagine this recipe comes from her mom, preparing a large pan of these for everyone after a long day of work on the farm. They are a cross between crispy hash browns and a baked potato and are incredibly delicious.
I love how gorgeous these potatoes look on a plate. They make you just want to dive in. That's why we call them Jess Potatoes (because it sounds like "just potatoes" until the time you see your plate).
Q: "What's for dinner?"
A: "Jess potatoes, beef and some spinach"
Translation: Blue cheese-stuffed steak with creamed spinach and Jess Potatoes
4 medium-sized Yukon Gold potatoes, unpeeled and washed
1/4 cup olive oil
4 Tbsp butter
sea salt, pepper and garlic powder
Pre heat oven to 375 F.
Cut potatoes in half. With a large knife score deeply into the potato to make a grid pattern (do not cut completely through.
Line a jelly roll pan with aluminum foil and coat with olive oil. Place potatoes face down in the oil, then turn over and season with sea salt, pepper and garlic powder. Turn potatoes face down again. place pats of butter around potatoes.
Bake 45 minutes until cut face of potatoes are golden brown. Let rest 10 minutes before carefully removing potatoes from baking sheet.