Concertina Potatoes

Today's recipe is really more of an instruction on how to bump up a boring baked potato. I've shown it relatively plain here to demonstrate the basic idea. At the end of the baking time you can melt your favorite cheese over the top or create a crumb topping with bread or cracker crumbs mixed with a little melted butter and fresh herbs. There are plenty of ways to use your imagination and dress up this great side dish, including adding some chili sauce to the oil to add some spice to the potatoes. The humble spud has never looked or tasted so good.


4 large potatoes
1/4 cup olive oil
1/4 cup melted butter
salt
pepper
4 large garlic cloves, thinly sliced


Start by washing your potatoes thoroughly before par boiling them for 6 to 7 minutes in salted water.


Allow the potatoes to cool for a few minutes before preparing them to be baked.


Place 2 wooden spoons on a cutting board and place a potato between them with the flattest side of the spud down. The wooden spoons will prevent you from cutting all the way through the potato, allowing the whole potato to remain in one piece. Slice the potatoes, stopping at the wooden spoons, at about 1/8 of an inch thickness per slice. Slice remaining potatoes. At every second cut push in a thin slice of garlic. sprinkle the potatoes with salt and pepper to season.


Melt butter and add olive oil. Brush lightly over the prepared potatoes, reserving the rest of the oil and butter to baste the potatoes every 15 minutes. Bake for about an hour depending on the size of the spuds or until crispy and golden brown.


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