I have seen these beautiful potatoes all over the internet so I decided to try them. I loved the texture but they needed A LOT more salt than I put on them. I served them with broccoli in cheddar sauce (premade) and a simple roasted pork tenderloin.
- 6 Medium Size Potatoes
- 2 – 3 Cloves Garlic, thinly sliced
- 2 Tbsp Olive Oil
- Maldon Sea Salt
- Freshly Ground Black Pepper
Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.