A Twist on the Usual: Sliced & Seasoned Baked Potatoes

A Twist on the Usual: Sliced & Seasoned Baked Potatoes

Anjali Prasertong
Sep 13, 2011

Tired of the usual baked or roasted potatoes? For a pretty and flavorful twist, try slicing and seasoning your potatoes before popping them in the oven. Lemon and thyme, rosemary and garlic: the flavor combinations are endless.

The idea for these potatoes came from the always-inspiring blog Ideas in Food. They stuffed their potatoes with lemon and oregano, and roasted them on a bed of sliced Vidalia onions. I used lemon, thyme and garlic cloves, and skipped the onions. The resulting potatoes are a cross between a baked and roasted potato: tender and creamy on the inside, with crisp skins.

Lemon-Thyme Sliced Baked Potatoes

Adapted from Ideas in Food

Makes 4 servings

4 medium waxy potatoes
1 lemon, washed
12 sprigs of thyme
2 large garlic cloves
Olive oil

Preheat the oven to 400 degrees F. Thinly slice the lemon and garlic cloves. Cut each potato into ¼-inch slices, being careful to not cut all the way through, so the slices are held together. Rub each slice with a little olive oil and sprinkle with salt. Tuck the lemon, thyme and garlic into the potato slices.

Place the potatoes on a baking sheet, cover with foil and roast for 45 minutes, or until tender. Uncover and broil for a few minutes, until browned and crisp. Serve topped with a little butter and a sprinkling of fleur de sel, if desired.

Related: How To Pick a Potato

(Image: Anjali Prasertong)

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