6-8 small-medium YUKON potatoes, skin on, quartered

sea salt
white pepper
Juice of 1 lemon
1/2 – 1 stick butter, sliced thin
6 cloves garlic, minced
olive oil
  • Pre-heat oven to 350 degrees.
  • Scrub potatoes.
  • Generously spread olive oil on cookie sheet.
  • Group potatoes so they don’t overlap.
  • Sprinkle with lemon juice.
  • Sprinkle with salt and pepper. 
  • Sprinkle minced garlic over potato tops.
  • Slice butter thin and lay randomly along potato tops.
  • Bake 45 minutes.
  • With a potato masher, SMASH each potato.
  • Bake another 30 minutes or until tops are crispy.

aprons 3