Sunday, November 1, 2009
This past week has been really difficult--my grandfather passed away last Saturday, somewhat unexpectedly. He will be truly missed by everyone who had the privilege of knowing him...he was such a warm and gentle soul and would have done absolutely anything for anyone. I miss you, Popie, and this post is in your honor :)
(This picture was taken at our house a couple of years ago at our son's b-day party. Popie was always such a kid at heart...note the party hat!)
I actually made these potatoes about a week and a half ago--the same night my sister, Sarah made them...total coincidence. I know she really enjoyed them, as did my husband and I. I found that they did take a little longer than an hour to get tender and I think my sister had the same problem, but they were certainly worth the wait! They were absolutely delicious with butter and sour cream!
3 russet potatoes
Sea salt and freshly cracked pepper, to taste
Dried basil, to taste
Garlic cloves, sliced into thin slivers
Preheat oven to 425 degrees. After washing the potatoes well, thinly slice each potato, being careful not to cut all the way through. (Place the potato on a large serving spoon so you won't cut all the way through).
Season each potato with basil, sea salt and freshly cracked pepper to taste. Place a thin slice of garlic between each layer. Place the potatoes in a baking dish and drizzle with olive oil.
Bake for 1 hour or until the potato is tender. Serve with butter and sour cream if desired.
Source: For the Love of Cooking