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Recipe Category: Side-Dish
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Microwave Baked Potato
Gyoza
Baked Sweet Potato
Sweet Potato
Potato
Butternut Squash
Ingredients
- servings: 10
- 3 pounds Yukon Gold potatoes
- 4 tablespoons bacon grease or olive oil
- 5 cloves garlic
- 4 sprigs rosemary
- salt and pepper.
Method
- Preheat the oven to 450 degrees F
- Line a large rimmed baking sheet with parchment paper
- Smash the garlic cloves and peel off the skin
- Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well
- Hold the end of one potato
- Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections
- Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom
- Repeat with the remaining potatoes
- Place the potatoes on the baking sheet and roll them around to cover them with fat
- Set them cut-side-up
- Then sprinkle each potato generously with salt and pepper
- Roast in the oven for 30 minutes
- Then use tongs to gently squeeze the base of each potato to open up the folds
- Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds
- Discard the garlic cloves if they are blackened
- Roast in the oven for another 30 minutes, until the largest potato is fork tender
- Serve warm
Full List of Side-Dish Recipes
Full List of Potato Recipes
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Sweet Potato:
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Butternut Squash:
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Couscous:
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Pico De Gallo:
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