Researching this style of potatoes, we learned that Idaho russet potatoes formerly weighed three or four pounds each. Using typical potatoes from our organic 4 pound bag, the potatoes were less than 1/2 pound. So we select four with nice skins, and proceeded to make these highly seasoned and crispy baked potatoes.
How to make these potatoes:
Boil potatoes for about 5 minutes. Cool. Peel and make thin slices from 4 garlic cloves. Put one chopstick on each side of a potato on a cutting board to prevent slicing through. Place a slice of garlic in between potato sections. Brush with olive oil in which you’ve added seasonings like paprika, salt and pepper.
Bake for 45 minutes at 425°F. Butter with more oil midway through baking.
Photos of the Process
Arrange a potato between chopsticks so your knife will not slice completely.
