Roasted Potato
1.
1. Prepare the ingredients
2.
2. Preheat the oven at 180 degrees Celsius, cut the bottom of the potatoes flat, not easy to roll, cut every 5 mm or so, without penetrating the bottom; put the garlic cloves into the pot together with the garlic cloves, and evenly coat each potato and garlic cloves with olive oil , Sprinkle sea salt, remove the thyme leaves and sprinkle into the pot.
3.
3. Move the pot into the upper layer of the oven and bake at 180 degrees Celsius for 50 minutes. After the first 30 minutes, brush the fat in the pot on the potatoes with a brush, and then continue to bake; squeeze the roasted garlic cloves out of the oven together with the potatoes Enjoy.
Tips:
1. It is better to choose Yukon or Charlotte varieties for potatoes, organic is better, starch content is less, the taste is waxy but not dry, because it takes a longer time to bake, so this is very important;
2. Roasted garlic is the key to delicious olive oil. Make sure that each garlic clove is evenly coated with olive oil before putting it in the oven;
3. Is it possible without coarse-grained sea salt? Of course it is possible, but the amount should be greatly reduced, and each pinch of potato is enough. The sea salt is low in saltiness and has a rich texture. After baking, there will be particles attached to the surface of the potatoes. It is best to eat together at this time;
4. The potato slices can ensure quick taste and olive oil at the same time. After high-temperature baking, it will have a good taste.
