Crispy edges, buttery centers with Vine & Grove Extra Virgin Olive Oil from The Outward Olive, and one of those easy sides that belongs right in the middle of a Thursday night family dinner. Serve straight from the pan alongside corn and steak bites for Thursday evening with the family.
4
15 minutes
150
Kristina DeRolf
Halve the Yukon Gold potatoes twice, then boil until fork tender.
Lay them out on a sheet pan and gently smash each one with a fork.
Top each potato with a small pat of butter, then drizzle generously with Vine & Grove Extra Virgin Olive Oil, adding notes of fresh tomato and leeks.
Season with salt and pepper.
Bake at 450°F for 30 minutes, until golden and crisp around the edges.
Sprinkle with Parmesan and fresh chives, then finish with a squeeze of lemon.
Switch the oven to broil and broil for 2 to 3 minutes, keeping a close eye on them until the Parmesan is golden.
Crispy edges, buttery centers, Vine & Grove Extra Virgin Olive Oil, and one of those easy sides that belongs right in the middle of a Thursday night family dinner. Serve straight from the pan alongside corn and steak bites for Thursday evening with the family.
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