Our friend and favorite salty human Chef Ben Randall shared this recipe for his family favorite. These crispy, mashed-y spuds always please. Make it once and you'll want to make it all the time. Chef Ben swears by the Shiitake Cremini, but we say change it up depending on your mood or menu!
Also, feel free to start using "mashed-y" whenever possible in regular conversation. Let's make it a thing.
INGREDIENTS
- 8-12 Yukon Gold Potatoes (depending on size)
- 1/2 cup melted butter, olive oil, or duck fat
- 1 tsp (or to taste) Shiitake Cremini, Lemon Thyme, Hops Flower, Rosemary Sage, Garlic Scape or Lavender Sage
- ¼ teaspoon black pepper
- ¼ cup melted butter
- 3 green onions, sliced
DIRECTIONS
- Preheat your oven to 425 degrees.
- Slice the potatoes almost all the way through 5-6 times, so that they still hold together at the bottom.
- Drizzle with the melted butter, oil or duck fat.
- Season with black pepper and Keep It Savory Salt.
- Roast in the oven for 45 minutes.
- Drizzle with the remaining butter and continue to roast for 30 more minutes.
- Remove from the oven when the potatoes are crispy.
- Sprinkle with green onions & serve.
