Swedish Baked Potatoes
Posted by BornFeetFirst on March 11, 2012
Here’s one for you: Super simple, tasty and fun.
Couldn’t be easier…
Yukon Gold potatoes – one small-medium tater per person
2-3 cloves of garlic
olive oil, butter, salt and pepper
Rosemary, thyme, or other spices at your pleasure
Preheat your oven to 425 degrees.
Give your potatoes a quick rinse, then pat them dry.
Carefully cut almost all the way through the potato, making 1/4-inch slices from end to end. Don’t cut all the way through – you need the bottom to stay intact to keep the tater together.
Slice very, very thin slivers of garlic. Slip a thin slice between each little slit in the potatoes. If you’re using other herbs (rosemary, etc) get some of those in between the slits as well.
Rub a dab of butter over the top of each potato, then drizzle with a little bit of olive oil and sprinkle with salt and pepper to taste.
Place potatoes on a baking sheet and bake for 35-45 minutes or until the insides of the potatoes are soft and the outsides are crispy.
Are they really Swedish? Who knows?