I read that these potatoes are Swedish in origin. I wanted to try them because I could envision lots of ways to change them up. These were very easy and and did not require a lot of ingredients.
Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic
in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt
and freshly ground black pepper. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
You want to make sure you do not cut all the way through your potatoes.
The next set of pictures show how thin to slice the garlic, what it looks like with the garlic in between the slits, and what the seasonings look like on the potatoes before they go in the oven. When you add the garlic in between the slits you want to make sure you put a slice in every one. Make sure you well season the potatoes. It is also very important to use Sea Salt if you can. You do not have to use the one mentioned in the recipe any one will do. Sea Salt is really needed to enhance the flavor of the potato. Where it says 30 g butter, that is about 2 tbsp.
I took mine out of the oven a few times and just basted them with the olive oil in the bottom of the pan. They really looks pretty when they come out of the oven.
And as you can tell I added just a touch of grated parmesan cheese to the top. I can think of other variations to this recipe as well. How about adding another kind of cheese to the top, putting herbs in the slits with the garlic or maybe adding some crumbled bacon?????? I say use your imagination!! The potato was very tender and flavorful. I can’t wait to make this again.