I recently tried this recipe from Yotam Ottolenghi’s Plenty cookbook, and it felt like a blind taste test. I had no idea what to expect, but it’s the book’s cover photo, which has been captivating me for months.
You know what it tasted like, though? A healthier, Italian, even-more-savory-and-rich version of a baked potato covered in sour cream.
Yeah, so you’re going to want this recipe.