6-8 small-medium YUKON potatoes, skin on, quartered
sea salt
white pepper
Juice of 1 lemon
1/2 – 1 stick butter, sliced thin
1/2 – 1 stick butter, sliced thin
6 cloves garlic, minced
olive oil
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.
