From: Executive chef/culinary director Jeff O’Neill, Barton G. restaurants, Miami and Los Angeles. This recipe appears in The Big Dish: Recipes to Dazzle and Amaze From America’s Most Spectacular Restaurant by Barton G. Weiss (Rizzoli, 2014). Yield: 6 servings.
2 lb. russet potatoes, peeled and baked at 350°F for 1 hour