Sliced Baked Potatoes with Sage, Rosemary and Garlic
- 7 medium russet potatoes (Yukon Gold Potatoes work as well)
- 5 tablespoons of olive oil or butter
- 4 tablespoons of chopped fresh sage
- 2 tablespoons of fresh rosemary
- 3 diced garlic cloves
- 1/2 teaspoon onion powder
- salt and pepper to taste
- optional (1/4 cup parmesan cheese)
Preheat oven to 400 F
Wash and dry potatoes.
Place the potato between two chop sticks and make slices about a centimeter apart. Cut down to the cop stick, do not cut all the way through, you want the bottom of the potato to be all connected.
Drizzle the olive oil or melted butter between, on and all around the potato slices. Do the same for the sage, rosemary, garlic, onion powder and salt and pepper. You want to make sure the seasoning gets between the slices for a flavorful and crunchy taste.
In a dutch oven or in a baking dish (if baking dish cover with foil) bake for 20 to 25 minutes covered. After the 20 to 25 minutes uncover bring the oven down to 350 F and bake for another 30 to 40 minutes. Potatoes should be cooked thoroughly and the top should be slightly crispy.
If adding parmesan cheese, pull potatoes out 5 minutes early sprinkle on the parmesan cheese and bake for additional 5 minutes.
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