Parisian Potatoes
Put the melon baller away and use baby new potatoes to achieve the same texture and consistency.
Ingredients:
- 1 lb of new potatoes, halved
- Garlic Infused Olive Oil
- Robust Single Varietal Olive Oil
- Olivia's Poultry Rub
- Olivia's Sel de Mer
Method:
- Preheat your oven to 375 F
- Place the potatoes in a glass baking dish
- Drizzle with equal parts Garlic Infused Olive Oil and Robust Single Varietal Olive Oil - enough to  coat all the potatoes and coat the bottom of the baking dish.
- Sprinkle with Poultry Seasoning and Sel de Mer - stirÂ
- Bake for 1 hour
- Do Not stir - just leave the potatoes to form a caramelized crust - they will release from the pan.
Serve with a homemade aioli.
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