What comes to mind when I say "baked potato"? Family dinners? Side dish you never eat because you ordered a 32 oz steak? Ehhh? Well, these "baked potatoes" certainly aren't any of those things. They are crispy, garlicy, buttery, and oh so fancy. While they do take a substantial amount of time to bake, all but 5 minutes of that hour is completely hands off. Plenty of time to make yourself a cup of ginger chai and read a good book.
Garlic Hasselback Potatoes (adapted from Joy the Baker)
2 potatoes
2 cloves of garlic
plenty of butter and olive oil
salt and pepper
Preheat oven to 450*
Wash potatoes really well because we'll be eating (and enjoying) the skins.
Slice into the potatoes, but not completely through.
Cut garlic cloves into thin slices, just enough to place one slice in each potato slot.
Drizzle cooking sheet with olive oil.
Place potatoes on sheet and move around a little bit in oil.
Drizzle potatoes with oil.
Sprinkle potatoes with salt and pepper.
Place a pat of butter on each potato.
Bake for an hour adding a pat of butter every 20 minutes.
2 potatoes
2 cloves of garlic
plenty of butter and olive oil
salt and pepper
Preheat oven to 450*
Wash potatoes really well because we'll be eating (and enjoying) the skins.
Slice into the potatoes, but not completely through.
Cut garlic cloves into thin slices, just enough to place one slice in each potato slot.
Drizzle cooking sheet with olive oil.
Place potatoes on sheet and move around a little bit in oil.
Drizzle potatoes with oil.
Sprinkle potatoes with salt and pepper.
Place a pat of butter on each potato.
Bake for an hour adding a pat of butter every 20 minutes.
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