Preheat the oven to 220 C (425 F). Put the potato
on a chopping board, flat side down. Start from
one end of the potato, cut almost all the way
through, at about 3 to 4 mm intervals.
Arrange the potatoes in a baking tray and insert
the garlic in between the slits. Scatter some
butter on top of each potato. Then drizzle the
olive oil and sprinkle some sea salt and freshly
ground black pepper.
Bake the potatoes for about 40 minutes or until
the potatoes turn crispy and the flesh is soft.
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