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–+ servings
The classic accompaniment for steaks and chops.
Authored by: Ludwig van Food
Estimated Cost: $5
Difficulty: Super simple
Suggested Beverage: Anything goes
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Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 203

Equipment and Supplies

Ingredients
 

  • 4 russet potatoes, or potatos, to Dan Quayle
  • 1 tablespoon olive oil
  • 2 cloves garlic, pressed
  • 1 teaspoon lemon pepper
  • 2 teaspoons sea salt, medium grind

Method
 

  • Mix the olive oil, garlic, lemon pepper and salt in a bowl. Stir.
    1 tablespoon olive oil, 2 cloves garlic, 1 teaspoon lemon pepper, 2 teaspoons sea salt
  • Roll a couple of potatoes in the mix, coating them completely. Dunk the other two in and do the same.
    4 russet potatoes
  • Poke a nail in each potato, lengthwise. If you don't have potato nails, lovingly stab them (I'm a pacifist) a bunch of times all over with a fork.
  • Put the potatoes on the lined baking sheet and bake for an hour. Sick a fork in one, the skin should be crunchy and the middle soft when done.

Notes

You can top these with butter, sour cream, shredded cheddar, grated Parmesan, mushroom sauce, pretty much anything. They're a blank canvas.

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