A summer or two ago, I had picked a LOT of olallieberries* in Watsonville and was looking
for some new recipes, after having made quite a few batches of jam. That
was when I came across a blog by Debby called
A Feast for the Eyes. Debby posts beautiful step-by-step pictures to accompany her delicious recipes.
Like me, she lives on the Monterey Peninsula. Since then I have been
following her blog. I have made many of the delicious recipes she has
posted. I had saved this recipe and have gone back to look at it several
times, but one day when I was at the grocery store, I decided I would make these.
These were much easier than I thought they would be. The wooden spoon
makes the slicing very easy and it really goes pretty quickly. They make
such a pretty presentation. I didn't have thyme so sprinkled on some
oregano. The crunchy bottom was the best part.
4-10 small red, yellow or white potatoes
2 Tbsp olive oil
2 Tbsp unsalted butter
kosher salt & black pepper
1-2 tsp dried oregano
1 garlic clove, sliced thin (optional)
Preheat
the oven to 400 F. Line a baking pan
with foil.
Using
a wooden spoon, “cradle” the potato. The bowl of the wooden spoon will act as a
guide so that you can cut 1/8” thick slices, without cutting all the way
through.
Melt
the butter and whisk into the oil. Lightly
brush the foil with the olive oil/butter. Drizzle or brush on the remaining oil
& butter onto each potato. (If using
the sliced garlic, insert a few slices into each potato.)
Season
with salt & pepper. Crush some of the dried oregano over each potato and
bake for 1 hour to 1 hour and 20 minutes, depending on the size of the potatoes
.
The
potatoes should turn out crisp on the outside and tender on the inside.
If
desired, you can brush some additional olive oil on the potatoes during the
last 10 minutes and add fresh Parmesan cheese.
* Olallieberries are a hybrid between youngberries and marionberries; basically a kind of blackberry.
