I have, however, noticed as of late the large amount of repinning of this "new" style of baking a potato.
As a potato lover (I did my M.Sc. on it! =]), I thought I'd give it a try.
It's a really simple process. Just scrub your potatoes clean and slice them almost all the way through, so it's like you have chips, but still all connected at the base.
I just did 2 potatoes as a random test of how well this recipe works.
Drizzle olive oil and seasonings over it and bake it for 45 min at 425F. I used my trusty cold press extra virgin olive oil and regular garlic powder on a greased baking sheet.
45 minutes later, voilà!
It was a cute inventive way to make potatoes more presentable, but I'm not sure how great of a way to bake potatoes.
My potatoes were starting to burn on the ends because of the small "slices", and the ones in the middle were only just barely cooked.
It was also hard to get the pieces to spread apart from each other to get the oil and seasonings in all the crevices, as you can tell from the initial photo.
Creative way to present potatoes, but I'm not sure I would do them again. Or at least not at such a high temperature and possibly with smaller potatoes.
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