This Swedish potato recipe delivers exactly what you’re looking for: a beautifully golden and crispy exterior with a soft, melting interior. The method is straightforward, merging the benefits of pan-fried and baked potatoes. Garlic and thyme add just the right amount of flavor to turn these potatoes into a memorable side dish without any unnecessary fuss.<\/p>\n
For 2 servings:<\/p>\n
– Potatoes: 2 pieces
\n– Salt: to taste
\n– Pepper: to taste
\n– Olive oil: as needed
\n– Chopped garlic: 2 cloves
\n– Spices: as desired
\n– Aromatic herbs: as desired<\/p>\n
55 minutes<\/p>\n
15 minutes<\/p>\n
40 minutes<\/p>\n
1. Preheat the oven to 400\u00b0F (200\u00b0C). In a small bowl, mix olive oil, chopped garlic, and your choice of spices and herbs. I like to use paprika, Espelette pepper, or sweet chili for the spices, and thyme, herbes de Provence, marjoram, or tarragon for the herbs.<\/p>\n
2. Wash, scrub the potatoes, and dry them with a towel. Make slits in the potatoes every 0.1 inches (2 or 3 millimeters), being careful not to slice all the way through.<\/p>\n
(Tip: Place the potato between two chopsticks so that the knife hits the chopsticks when making the slits and does not cut completely through the potato.)<\/p>\n
3. Place the potatoes in a baking dish. Using a brush, coat the potatoes with the oil and herb\/spice mixture. Use a knife to slightly separate the slices to allow some oil to seep in.<\/p>\n
4. Season with salt and pepper. Bake the potatoes in the oven for 40 minutes. Check regularly, as cooking times can vary from 35 to 45 minutes depending on the size and variety of the potatoes.<\/p>\n
As they cook, the slices of the potatoes will fan out, creating a visually appealing result.<\/p>\n\n\n