Baked Yukon gold potatoes.

I love potatoes. Any potato, prepared any way. Give it to me.

Just not sweet potatoes. Cause…wtf. 

This is by favorite way to eat them though. It’s so quick;

I use about a pound of Yukon gold potatoes. Usually around 6, all the same size.

Wash them, chop two potatoes into large chunks, lay them on a piece of aluminum foil and sprinkle (very lightly) with olive oil and salt and pepper. Wrap them up, and pop them in the over for about an hour at 375.

I ate them 5 nights in a row. No exaggeration. I should have a picture to show you, but I don’t, because they didn’t last long. ๐Ÿ™ˆ

It sounds super simple, you wouldn’t think they’d be THAT good. But they are. Try it. You’ll thank me. ๐Ÿ˜‰

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