Now, I’m not a big potato person, but this cross between a baked potato and a fry just might be one of Ric’s favorite potatoes. The presentation (and you know it’s all about the presentation!) of several of these on a serving platter is enough to get your guests talking, and one bite and they’ll be hooked!
How you decide to season your own baked potato fry is up to you, but here’s what I usually do:
Cheese, I used mild cheddar.
Garlic cloves (optional)
Preheat the oven to 400 degrees. Starting at one end, slice almost all the way through the potato. The thickness that you want your wedges is up to you, but I slice mine fairly thin.
The nice thing about this recipe is that you can make one potato or dozens. Today, I am only making one for Ric’s lunch.
When I have the potato sliced, I drizzle olive oil over it. Use any amount you want, but I used about a teaspoon on this potato.
Next, I cut small slices of butter and placed between some of the wedges. You can also melt your butter and drizzle it over the entire potato just as I did the olive oil.
If you want a garlic taste to your potato, peel your cloves and slice into tiny pieces and insert between some of the wedges. Or….if you don’t have that much time you might substitute the salt with garlic salt.
Bake your potato for about 40 minutes or until it turns crispy on top and soft inside.
*If I were preparing this potato for myself I would actually peel the potato first. It is not nearly as pretty, but I prefer a potato without the peel.