Accordion Baked Potatoes with Bacon and Garlic2015-01-21
- Servings : 6
- Cook Time : 50m
- Ready In : 50m
These delightful spuds bake up super-crispy thanks to a series of thin slices. Experiment with other herbs and spices, such as caraway seeds and sage
- 6 tablespoons butter
- Olive Oil to drizzle
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 3 garlic cloves, sliced
- 10 medium potatoes, scrubbed and patted dry
- 1 teaspoon coarse sea salt
Melt butter in a small saucepan over medium-low heat. Add thyme, rosemary and garlic.
Place a potato on a cutting board and lay 2 chopsticks alongside each of potato’s longer sides.
Slice potato into 1/6-inch slices, cutting only 2/3 of the way through (the chopsticks will make sure your knife does not cut all the way through). Repeat with remaining potatoes.
Very gently spread the slices of potato apart. Using a small spoon for the herb butter and working over the bowl to catch drips, spoon a very small amount of herb butter between each slice.
Place potato on the prepared baking sheet and repeat with remaining potatoes.
Brush potatoes with any remaining herb butter and sprinkle with salt. Drizzle with extra olive oil.
Bake until golden brown and tender, about 50 minutes.