This is a great recipe to try if you have extra potatoes around in the kitchen. You probably have everything else in the kitchen to make this work too–all you’ll need is potatoes, garlic, oil, salt & pepper.
This takes a little bit of prep work but the results are much better than just throwing the potato in the oven because you get so much more surface area that’s exposed to the hot air and that helps crisp up the potatoes. It gets crispy around the edges, and super crispy at the bottom where it sits in the olive oil. This is good as an appetizer, a side, or just a small snack whenever you have the patience to wait for it to bake.
Cut slices, almost all the way through the potato about 3mm apart. I did mine on the thin side. You want to leave enough uncut potato at the bottom so it won’t easily break apart when handling, or putting in garlic.
Afterwards, chop up some garlic and put some in between each opening. This helps flavor it and creates a little room for air to flow through during baking. The size of your garlic will depend on how many slits you cut. If the chunks are large it will fan out your potato a little bit.
Sprinkle salt and drizzle olive oil over the top.
After it’s done baking (about 40-60 minutes) add some more salt, pepper, and olive oil to taste. I save the pepper for last so it doesn’t burn in the oven. You can easily modify this recipe for more flavor by adding some cheese, bacon, sour cream, or butter for an extra rich treat.
- 1 potato (I used russet)
- 1 clove garlic
- olive oil for drizzling
- Clean potatoes & cut slits almost all the way in, about 3mm apart
- Chop garlic thin, add 1 or 2 pieces in each slit. Season with salt, and drizzle olive oil on top
- Bake at 425°F for 40 minutes, or until crisp edges form and potato is cooked all the way through
- Add some more olive oil and pepper, serve