I can't believe I haven't posted this before as it's one of my Favorite Foods.
I try to limit it to once or twice a week as I could literally eat it every day, and that's probably not a great idea.
It's a delicious and easy change of pace from a regular old baked potato. Crispy and salty on the outside, fluffy inside. Yum.
8 new potatoes (or any small potatoes)
Olive oil, for drizzling
Kosher salt, to taste
Black pepper, to taste
Rosemary (or any desired herb)
Now, a few important notes from me:
1. I only make one large red potato per meal. If I made 8 as suggested, I would eat them all. When I've made 2 or 3, I've eaten them all. Little self control for me on this dish. The picture above is 2 potatoes. It's an old picture. I've since learned the limits of my willpower with this dish.
2. I use 1/2t EVOO on the potato and don't "drizzle sheet pan generously with olive oil."
3. I weigh my potato before devouring to figure out the Points+. A 7oz baked potato is 4 Points+. If my potato is, say, 8 oz, I multiply 8 x .57 (the rough Points value of each oz of baked potato), for a value of 4.5 Points+. I also add .5 Points+ for the EVOO.
4. Make sure you use Kosher salt, not table salt. It makes a difference.
Yet another winner of a recipe from Flo. Read her blog, great, great stuff.