My daughter named these tasty spuds many years ago and it’s what we’ve called them ever since. She was very clear on the spelling, however, that it be different than its homophone: boy. (HOMONYMS are words that sound alike but have different meanings. Homophones are a type of homonym that also sound alike and have different meanings, but have different spellings.) Finally! I got to use my English degree on YumVeg! Back to the potatoes now, folks.
There’s nothing special about them, and they’re up for whatever variation you’d like to throw into the mixture. When I have fresh herbs I toss them in. When I don’t, I stick with freshly-ground black pepper and my favorite French Grey Sea Salt from Williams-Sonoma.
Preparing the potatoes takes only as long as chopping them lasts. The rest is fast. I leave on the skins, after washing them well, and chop them into bite-sized pieces. You can cut them however you like – if you want wedges that works nicely, too.
These are a lovely addition to many different dishes, but not a stand-alone. Let me know your favorite pairing!
- Extra Virgin Olive Oil - Approximately 1 T
- Potatoes - Washed & Chopped into Bite-size pieces
- Salt & Pepper - to taste
- Fresh Herbs - optional, to taste
Yup. That's it. Then spread your potatoes on either a baking stone or a baking sheet and slide them into the center of the oven with the broiler on low. You'll want to keep a close eye on them, as they will cook quickly. On low, they're done in 10-15 minutes. If you bump up to high, don't walk away or they will be charred in 5 minutes! But it's a nice way to put that final crisp on the edges.