No-fuss fusion potatoes
This amazing recipe is offered in loving memory of the fellow who invented it, Armand Joseph Picard. Whether or not he was the first to invent it, long before there was an Internet, we can’t be sure, but invent it he did.
We have to think, someone somewhere over the vast epochs of time must have discovered it before him. The invention is not a two-stage rocket to Mars, just a damn good and super easy potato recipe that we have made in galleys and kitchens a bazillion times.
This makes a delicious blend of a baked and a roasted potato. It is usually done in an oven, but can also be prepared on the barbecue, preferably using an old pan that isn’t needed for kitchen work.
- 5 unpeeled potatoes
- 2tbsp butter
- 2tbsp oil
- salt and pepper
Preheat oven to 425F. Put oil and butter (more if doing more potatoes) on a cookie sheet or shallow pan and place in oven or on barbeque.
While the pan heats up, slice potatoes lengthwise. Don’t peel them.
Remove the pan from oven when butter has melted but before it starts to burn. Generously sprinkle salt and pepper across pan surface.
Place potatoes on pan, cut side down, swirling them in the seasoned oil to coat the flat sides thoroughly.
Place in the hot oven (don’t oil the skin side) and cook about 40 to 45 minutes. Don’t flip. Check after half an hour to make sure they aren’t stuck to the pan. Add more oil if they are.
Serve with sour cream, chopped green onion, cajun seasoning or plain with butter, salt and pepper.