Prep Time: 15-20 minutes
Cook Time: 45-60 minutes
Serves: 8-10
Ingredients
Combination of 8:
- Firm, sweet potatoes of the same size, scrubbed
- Russet (Idaho) potatoes of the same size, scrubbed
Gustare flavor-infused extra virgin olive oils of your choice, such as:
Herbs/Seasonings:
- Fresh chives, finely chopped
- Flat-leaf parsley, chopped
- Fresh thyme leaves
- Black pepper, freshly ground
- 1830 Cape Cod Sea Salt
Optional Toppings:
- Freshly grated Parmigiano-Reggiano (leave a wedge for everyone to grate their own)
- Pancetta, chopped, lightly sautéed and cooled
- Goat cheese or queso fresco
- Scallions, chopped
- Green, red, orange, and yellow bell peppers, chopped
Directions
Preheat oven to 375 degrees. Pierce each potato a few times with a fork and place potatoes on a baking sheet. Roast for 45 minutes to an hour or until soft when tested by inserting a sharp knife. Remove from oven and let the potatoes rest for 5 minutes for ease in handling. Plate each potato, slit open, loosen flesh with a fork, and drizzle, season, sprinkle and top to your appetite’s delight. Enjoy!
Note: Serve with a green salad for a vegetarian meal or alongside grilled steaks and vegetables for a hearty meal.
