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Large Idaho Potatoes

Finish by spraying on truffle oil with an oil mister (optional)


Start with large Idaho potatoes

With a knife cut the skin off each side so that the potato looks like a rough rectangle with some skin left on

Boil potato whole until soft all the way through

Let sit for at least half an hour

Vertically slice some of the potatoes 1 to 1 ¼ inches thick

Cut the rest vertically at ¾ of an inch to vary the size

Convection bake at 450 degrees until the bottom is crispy

Flip until the other side is crispy

Bake for an hour or less

Sprinkle with kosher salt