I saw this photo on Pinterest and thought it looked pretty interesting so I decided to figure it out for myself. I used a sweet potato and just made one large one to see how it went and because I was also making a hearty Pork Chops in a Thyme, Mustard, Shallot sauce. The prep for this potato took me oh about 3 minutes–can’t get any simpler than that! I added the slivers of butter into the slots after 30 minutes so that it wouldn’t just burn up.

©EverydayCookingAdventures 2013

Thanks to my recent reading of Home Cooking by Laurie Colwin (a must read for anyone who aspires to make a home-cooked meal) I couldn’t wait to buy and try a side of broccoli di rape (or broccoli rabe), which Laurie recommends all cooks try out and weave into their normal dinnertime routines. Seriously, this book is a winner–Laurie shares her own stories of terrible kitchen mishaps and the triumphant meals she would make again and again because they were so darn good…recipes and all! And she’s right, broccoli rabe is possibly life-changing—broccoli has a real challenge to live up to this stuff! These potatoes were so so so good. I’m not sure how they’d taste with just potatoes, because it was the sweetness of the sweet potatoes that I think made it even better. But I’m definitely going to try it because this was really quick and effortless and tasty!! Here’s my sweet potato:

Crispy, Sliced Baked Potato ©EverydayCookingAdventures 2013

Crispy Sliced Baked Potato

Ingredients:

1. Preheat oven to 425ºF. Clean but do not peel the potatoes.
2. Cut potatoes almost all the way through and place on a baking sheet (I cover mine with a Silpat in case of spills)