INGREDIENTS
1 Yukon gold potato
1 teaspoon canola oil
Salt, to taste
METHOD
1. Set oven at 425ºF. Using a sharp knife carefully cut neat slits along one side of the potato so that it resembles an accordion, but make sure the bottom of the potato stays intact. Using a brush apply one teaspoon of oil all over each potato and into each slice, season to taste with salt and place in and oven-safe pan, cut side up.
2. Roast until potatoes are soft and golden – around 35 to 45 minutes. Serve hot with sour cream and scallions – or any other topping you’d like.
