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Makes 2-4 Servings
Parboil potatoes in salted water until just cooked. Drain and pat dry. Use the bottom of a heavy skillet to smash potatoes - don’t smash them totally flat, but just until some of the flesh peeks out from under the cracked skin.
Prepare a fire in your Cru oven. Push embers to the back of the oven. Once stone reaches about 600°F - 650°F, place potatoes directly onto the stone. Cook, until charred at the bottom, then turn. Once the bottoms are charred, transfer onto a platter. Drizzle extra virgin olive oil, sprinkle with salt and minced chives.