Instruction​

• Preheat oven to 350 degrees

• Potato prep:

  • Slice the bottom off of each potato so it sits flat

  • Slice thin slits across the top of each potato reaching 3/4 of the way down
    (The thinner they are, the crispier they will get)

  • Wash the potatoes in an ice water bath to fan out the slits and remove excess starch

  • Coat each potato lightly in olive oil all around

• Garlic Prep:

  • Cut the top off of each garlic bulb

  • Peel back the outer skin, removing as much as possible

  • Make sure each clove has the tip cut off and is exposed

• Line a roasting pan with foil and spray with cooking oil

• Add the potatoes and garlic together in the pan, slits and exposed garlic sides up

• In a sauce pan, mix:

  • a large knob of butter

  • a drizzling of olive oil

  • minced garlic

  • thyme

  • rosemary

  • salt and pepper

• Use a brush to coat the potatoes and garlic heavily in this sauce

• Make sure to get in-between the potato slits and leave no part of the garlic tops dry

• Tent the tray in foil and bake for 30 minutes

• Remove foil and use a knife to flay out the potato slits as much as possible

  • Optionally, you can add pieces of bacon between the slits

• Re-coat everything in the butter sauce

• Return to the oven to bake for an additional 15 minutes until you can pierce the garlic easily with a knife

• Garnish with fresh parsley