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Put the potato on a chopping board, flat side down. Thinly slice, almost all the way through, at about 3-4 mm intervals. Arrange the potatoes on a baking tray and insert the garlic between each slit. Drizzle with olive oil and sprinkle with salt and pepper. Bake the potatoes at 425 for 40 minutes or until the potatoes turn crispy and the flesh is soft.
6 medium potatoes
6 cloves garlic, thinly sliced
2 tbsp. olive oil
salt and pepper to taste
Put the potato on a chopping board, flat side down. Thinly slice, almost all the way through, at about 3-4 mm intervals. Arrange the potatoes on a baking tray and insert the garlic between each slit. Drizzle with olive oil and sprinkle with salt and pepper. Bake the potatoes at 425 for 40 minutes or until the potatoes turn crispy and the flesh is soft.
6 medium potatoes
6 cloves garlic, thinly sliced
2 tbsp. olive oil
salt and pepper to taste
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Source:
From SeaSalt
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Published in
Sides/Salads
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Sunday, 04 March 2012 21:25
posted by
Michelle
The kids thought these were awesome. I think kids just like things that look fun. :-)
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