Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

A simple yet unusual presentation for a garlic roasted potato from Susie Fishbein's Kosher by Design series.


  1. Preheat oven to 450 degrees.
  2. Clean the potatoes with skins on. Cut slits on top of each potato approximately 1/8 inch apart (careful not to go all the way through). [Chop sticks or wooden spoons along each side will help prevent cutting all the way through the potato.] Place on baking sheet.
  3. Place a garlic sliver between each slit. Sprinkle with salt and pepper. Drizzle with olive oil.
  4. Bake 1 hour. Baste with pan oil then bake another 30 minutes. [The potatoes will gently arch as the slits slightly fan out making for a pretty as well as tasty presentation.].
Most Helpful

4 5

The garlic was omitted from this recipe because I was serving the potatoes with a main dish that already had garlic (Lamb Loin Chops (For the Grill) With Cafe De Paris Butter) and I didn't want garlic overkill. Regardless, it was easy to prep and delicious. What more could I ask really? An hour and half though of baking time for small potatoes would have left me with incinerated spuds. One hour baking time was sufficient for medium-sized Washington russets. Thanks for posting.

5 5

Yummo!!! Made this tonight and cut the recipe for two...we loved them. I did add a little seasoning salt to the top but folllowed the directions otherwise. Served with Autumn Cider Herbed Salmon#324903 and Simple Spinach Side Dish#378684. Thank you for a wonderful recipe. P.S. I did cut the baking time down.

5 5

These were quick and easy to prepare and I like the way the skin got very crunchy and the inside potato was soft. Made for PAC '10.