Ingredients
1.5 kg of medium-sized floury potatoes, peeled if desired
4 tablespoons of vegetable oil
4 cloves of garlic, minced
A few sprigs of rosemary
Sea salt as desired
Preparation
Heat the oven to 200C/180C. Use a metal skewer and insert it into the back of one of the flat sides of the potato. It should go through most of the potato. Place on a cutting board, skewer side down, and slice the potatoes (be careful not to cut all the way through at both ends). You can also place each potato between the handles of two wooden spoons and slice, if that's easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.
Place the potatoes cut side up in a shallow baking tray and toss in the oil. Rub each potato with your hands to coat well with oil, tucking a few between the slices. Throw in the minced garlic, rosemary and season well. Bake for 50 minutes – 1 hour until the potatoes are tender and the tops are golden and crisp. Brush some oil in the cooking pan halfway through for extra crisp potatoes.
