- 1/4 cup vegetable oil
- 6 medium Yukon Gold potatoes, peeled
- Freshly ground black pepper
- 1/2 cup Crema (recipe follows), creme fraiche or sour cream
Preheat oven to 350 degrees. In a cast iron skillet heat the oil over high heat. Cook the potatoes whole, turning frequently until evenly browned, about 10 to 15 minutes. Transfer to paper towels to drain. When cool enough to handle, wrap each potato in aluminum foil and place in the oven. Bake until cooked through, about 40 minutes. Remove the foil and transfer the potatoes to a serving platter. Place a kitchen towel over the potatoes and crush with the palm of your hands. Sprinkle with salt and pepper and garnish with the crema, creme fraiche or sour cream. Serve immediately.
- 2 cups heavy cream
- 1/4 cup buttermilk