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Ingredients
- 1 1/2 lb golf-ball sized Yukon Gold potatoes, pricked all over with a fork
- 1/2 C olive oil
- kosher salt
- 3 garlic cloves, thinly sliced
Preparation
Step 1
Position rack in middle of oven. Preheat to 425 degrees
Rinse potatoes and blot dry with paper towel. Roll lightly in salt. Spread out on baking sheet and roast until tender when pierced with a knife, about 50 minutes to an hour.
Meanwhile, heat oil in small skillet on low until it shimmers. Add garlic until golden and oil is infused with flavor, 6-8 minutes. Remove skillet from the heat.
When potatoes are done, press on them with your fist or mallet to split, arranging on serving plate. Drizzle with garlic oil.
-David Leite, The New Portuguese Table