I have been wanting to make these for quite some time, they originated in Sweden and make a nice change from baked potatoes. I looked at a few recipes and decided to make my own version. They were delicious!
2-4 russet potatoes, scrubbed well
2-4 russet potatoes, scrubbed well
1/2 cube butter
1 garlic clove cut into very thin slices
1 garlic clove minced well
salt and fresh cracked pepper
4 tbl Romano or Parmesan Cheese
The hardest part of this is cutting the potatoes, I read somewhere if you place them on a wooden spoon it works well and it does! Essentially you want to cut slits in the potato from one end to the other but not all the way thru the potato, just about 3/4 the way thru.
Place as many of the garlic slices as you wish into the slits you made in the potato.
Place on a baking sheet
Melt the butter and add the minced garlic, then brush the tops of the potatoes with that mixture, add salt and pepper to taste
Bake at 400 for 50 t0 60 minutes until done, remove, brush with remaining garlic butter and add the cheese. Return to oven for approximately another 10 minutes
(I served with a horseradish and chive sour cream)
17 comments:
Yummy and oh-so-cute! I really like this recipe! Much love, Raquel XO
That is my kind of potato... beautiful.
This looks like something you'd get at a fine restaurant! I bet the garlic smelled superb as these baked! Love your serving it with horseradish and chive sr. cream! YUM!
Yummo, I mean come on.. Potato and garlic.Does it get any better than that?
I haven't heard of these before, but they look and sound stupendous. If we hadn't had baked spuds last night I'd be trying these tonight.
I saw these the other day somewhere - weird! Looks fantastic...nice & browned...MMMMmmm. You go girl!
This looks fantastic and sounds delicious! I bet they would be great with duck fat.
My husband would love these! Thanks for sharing.
I have made these a few times and they are always a big hit - The presentation is wonderful and they never last long on the plate!!
Yummy - I love these!
To cut them, I put a chopstick on either side of the potato - stops the knife from going too deep.
This sounds soo good i have to try it.now.
oh my gosh. these are beautiful! and they sound delicious!!
ok random question. do you make slits on each side leaving a solid part in the middle, or just start at the top and slice down almost to the bottom, leaving no solid part in the middle?
These look awesome! Definitely an excellent switch up on your ordinary baked potato.
What beautiful potatoes! I'm going to try that.
My mom used to cut a potato lengthwise, then score each half, put butter on it and a little paprika and bake it. It's a very pretty presentation too, and I almost forgot about it until I saw this!
Also known as "furrowed" potatoes
Use yukon "B"s and blanch them just slightly and run a bamboo skewer through the bottom.
after that follow the rest of the recipe.
The blanching helps keep the potato very moist, size and par cooking cut down on finishing time.
Yummmmm I will be making these next week.
Thanks
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