1 pound small red potatoes
Lots of basil
1-2 cloves finely chopped garlic
¼ cup olive oil
splash balsamic vinegar
½ t sea salt
Wash and pierce the potatoes. Roast in a 375 degree oven until the potatoes have a crust under their skin. Usually about 1 ½ hours. I like to roast the potatoes directly on the oven rack so that as much air as possible circulates. If you roast the spuds in a pan, toss and turn them from time and time and add a little bit longer roasting time.
In a bowl that will be big enough to contain the potatoes, combine the oil, basil, garlic, salt and vinegar and let this sit while the potatoes are roasting. You want to tear the basil leaves, not cut them, so it will be shredded basil. Use as much basil as you want, be generous!
When the potatoes are done, remove from the oven and with a cloth or hot mitt on your hand, smush the potato open. These potatoes are HOT and they make STEAM…so be careful. You want to crack open the potato and expose some of the interior.
Combine with the basil –olive oil mixture, check the salt level and serve. Great hot. Great at room temperature. Great for parties because you can make them ahead of time. Make more than you think you need, these go really fast.