What you need,
4-6 Yukon gold potatoes
1-2 garlic cloves very thinly sliced
Cold butter cut into thin slices
Olive oil
Coarse salt and fresh cracked black pepper
Heat your oven to 400 degrees. Line a baking sheet with parchment paper.
Wash your potatoes and dry them well.
Slice a thin slice off one of the long sides of your potatoes, just to make a little flat spot so they sit up straight.
Very carefully slice most of the way down, but not all the way, in ¼ inch slices all the way across so it looks like a fan.
You can use 2 chopsticks, one on each side of the potato to make sure you don’t go all the way through the potato, that is what I did!
Carefully spread apart the sections and alternate stuffing a slice of garlic or a slice of butter in between each slice.
Place on the baking sheet and drizzly each potato with olive oil, sprinkle with coarse salt and pepper.
Bake until fork tender and crispy. My potatoes were pretty small and they took about 25 minutes. So just keep checking them, if they are large they could take 35 or 40 minutes.
Garnish with sour cream, chives, bacon bits, ketchup. Whatever you like!
Jen of My Tiny Oven
