Ingredients
The following ingredients have 4 Servings
- 4 medium Yukon gold potatoes, (scrubbed and dried)
- 1 ½ tablespoons unsalted butter, (melted)
- 1 ½ tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent)
- Kosher salt
- Freshly ground black pepper
- Fresh thyme, (optional)
Instruction
- Position rack in upper third of oven. Preheat oven to 450°F/230°C.
- Place your chopsticks horizontally on your work surface a couple of inches (5 cm) apart. Place a potato in-between the chopsticks and press them against the bottom of the sides of the potato firmly. Use a sharp, thin-bladed slicing knife to make crosswise cuts, 1/8-inch (3 mm) apart until all of the potato is sporting evenly spaced slits. As your knife goes down into the potato, the chopsticks provide a perfect stopping point so that you do not cut all the way through the potatoes.
- Place potatoes on a roasting pan.
- Whisk together the melted butter and oil. Slather most of the butter/oil mixture all over the potatoes, making sure to saturate all the cut surfaces as well as the outside of the potatoes. Season well with salt and pepper.
- Roast the potatoes for about 40 to 45 minutes or until browned on the outside and tender on the inside when pierced with a knife. Brush with remaining butter/oil, garnish with fresh thyme leaves, if using, and serve immediately.
