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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Crusty Puffed Potatoes
...in your mind.
Crusty Puffed Potatoes

Crusty Puffed Potatoes

Ingredients

  • 8 small red potatoes
  • 2 teaspoons olive oil
  • Kosher salt (do not use table salt, and please see "Stuff you Gotta Have" about Kosher Salt)
  • Fresh chopped Italian Parsley

Directions

  1. Preheat oven to 475
  2. Rinse and dry potatoes well.
  3. Rub in the oil. Cut the potatoes in half, and sprinkle the cut side with salt.
  4. Place them cut side down on a wire rack for about 10 minutes - this will draw out the moisture.
  5. Bake potatoes directly on the middle level oven rack cut side up about 20 minutes.
  6. Turn the oven up to 500 and bake about 5 minutes more, until they get until puffy and golden.
  7. Sprinkle with parsley and serve.
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