Dad’s going to remember exactly why he loves steak and potatoes when you serve him these. And you (along with the kids, fingers crossed!) will love them, too. Because of the way they are baked, a nice crunchy crust forms on the bottom. That, along with the soft interior and dollop of sour cream and fresh herbs, and you’ll know the best reason potatoes are the most commonly eaten vegetable in our country.
So see you later, french fries! America’s getting sophisticated (In case you’re wondering, though, these were created in Sweden).
Looking for something fantastic to serve these with? Try Julie’s steak!
medium sized potatoes (about 1 per person)
1 clove fresh garlic, very thinly sliced
coarse salt (sea or kosher)
sour cream (optional)
fresh chives (optional)
1. Preheat oven to 400 degrees. Lay each potato on its flattest side. With a potato peeler, peel the skin off the tops of each potato, but leave the bottoms of the skins in tact.
2. Take a sharp knife, and very carefully cut thin slices all along the tops of the potatoes, about two thirds to three quarters of the way down. Be careful not to slice all the way to the bottom. Slide a garlic slice or two into a couple of the slits of each potato.
3. Place potatoes on a parchment paper lined baking sheet. Dab the tops of the potatoes with butter and drizzle with olive oil. Sprinkle with salt, pepper and Italian seasoning.
3. Bake for 1 hour, or until the tops are golden and crispy. Dollop with sour cream, and garnish with dill, chives, and more Italian seasoning.