Top each of the slices with about 1/2 teaspoon of brown sugar. Sprinkle on a little cayenne pepper if you like spice.
Return to the oven and cook another 20 minutes or until they are slightly brown and caramelized.
I usually serve these with the peel on, while baking the peel softens and becomes quite edible. Also, the peel holds the soft potato together and makes it easier to serve.
If you don’t like the look of the peel, you can use a cookie cutter to cut out the tender center.
What a sweet little lump of pudding!
Platter up the potatoes, allowing some of the extra olive oil to drizzle onto the platter. Garnish with piles of fresh thyme. Cover the potatoes to keep them warm. They are delicious hot from the oven or at room temperature.
Any leftovers will be splendid with scrambled eggs in the morning!
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