Hassle-back Potatoes

Updated: Jan 8


2 yellow or russet potatoes

4 tbs olive oil

2-4 tbs unsalted butter (from sticks, sliced)

salt, pepper, red pepper (to taste)

4 cloves garlic, sliced thinly

2-3 cloves garlic, smashed

3-4 sprigs fresh thyme


DIRECTIONS: 1. Using a sharp knife, slice down clean potatoes, making slits, but be sure not to cut all the way through the potatoes.

2. Coat in olive oil, salt, pepper, and red pepper flakes to taste.

3. Place the garlic slices and thyme in between every few slices.

4. Add a couple slices of butter to the tops of the potatoes. Also add some of the butter and the smashed garlic around the potatoes in the skillet.

DIRECTIONS: Bake at 350° for about 30 minutes. Broil on HIGH until the tops are crispy. Top with grated Parmigiano-Reggiano and parsley flakes (optional).

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