Perfectly Baked Garlic Potatoes

This recipe for perfectly baked garlic potatoes, known for their crispy exterior and fluffy interior, is a beloved dish that elevates the humble potato into a gourmet experience. With the infusion of aromatic garlic and creamy butter, these potatoes provide a delicious side dish suitable for any meal. The technique of slicing the potatoes ensures an even cooking and allows flavors to seep in, resulting in a savory delight with each bite. The preparation process is both engaging and rewarding, promising an outcome that can impress at any gathering. Whether you are preparing a family dinner or a special occasion meal, these garlic-infused potatoes are sure to be a crowd-pleaser. The ease of preparation, combined with the exquisite taste, makes them a favorite in kitchens around the world. This recipe not only enhances the natural taste of potatoes but also invites you to experiment with your own adaptations. Discover the joy of creating these simple yet exquisite baked potatoes and delight in their scrumptious flavor. Get ready to enjoy an unforgettable culinary experience with these perfect baked garlic potatoes.

Ingredients

Main Ingredients

Potatoes
Garlic cloves
Butter

Preparation Time

Total: 60 minutes

Step-by-Step Instruction

**Peel the potatoes:** Begin by thoroughly peeling the potatoes, ensuring that all outer skin is removed.
**Clean the garlic:** Next, clean the garlic cloves to prepare them for slicing.
**Slice the garlic:** Carefully slice the garlic cloves into thin slices, aiming for uniform thickness.
**Prepare the potatoes:** Place each potato in a spoon, and use a knife to make slices evenly, stopping when the blade meets the spoon's edges to avoid cutting all the way through.
**Insert the garlic:** Insert a slice of garlic into each cut on the potato, ensuring even distribution for a consistent flavor.
**Prepare the baking tray:** Position the prepared potatoes onto a baking tray, allowing space between each for even cooking.
**Add butter:** Top each potato with a small dollop of butter, ideally positioned over the garlic slices.
**Preheat the oven to 180°C (356°F):** Preheat the oven to the appropriate temperature to ensure optimal cooking.
**Bake the potatoes:** Place the baking tray with the prepared potatoes into the preheated oven.
**Cook until golden:** Allow the potatoes to bake until they are soft inside with a golden, crispy exterior, approximately 45 minutes.
**Check doneness:** Use a fork to test the softness of the potatoes, ensuring they are cooked through.
**Adjust cooking time if necessary:** If needed, continue baking until the desired texture is achieved.
**Remove from the oven:** Once cooked, carefully remove the tray from the oven using oven mitts.
**Rest and cool:** Allow the baked potatoes to cool slightly, letting the butter and garlic flavors blend beautifully.
**Serve with pan juices:** Spoon any pan juices over the potatoes for added flavor and moisture.
**Garnish if desired:** Add fresh herbs such as parsley or chives for an additional burst of color and taste.
**Taste test:** Sample a small piece to ensure the balance of seasoning and garlic is to your taste.
**Adjust seasoning if needed:** Add salt or pepper if additional seasoning is required.
**Serve directly:** Serve these delightful potatoes directly onto plates as a main course side or casual snack.
**Enjoy warm:** Enjoy them warm for the best taste experience.

Tips

Use Yukon Gold or Russet potatoes for best results.
Pre-soak potatoes for crispier results.
Consider using clarified butter for a richer flavor.
Substitute garlic with shallots or onions for a different taste.

Nutritions

Calories: 150 per serving
Protein: 3g
Fats: 7g
Carbs: 20g

Variations

Sprinkle Parmesan for a cheesy twist.
Use olive oil instead of butter for a vegan-friendly version.
Add chopped rosemary for a fragrant herb-infused flavor.

Serving Suggestions

Perfect as a side dish with roast chicken or grilled fish.
Pair with a fresh garden salad for a balanced meal.
Garnish with freshly chopped parsley or dill.

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