These great-looking roasted potatoes have their roots in Swedish cuisine. Besides being very easy to prepare, they make a beautiful presentation for a holiday dinner. Serve them alongside entrées that are best accompanied by simple side dishes. We paired them with our Roasted Beef Tenderloin with Mushroom-Port Sauce for an elegant (and stress-free) Christmas dinner.
- 6 medium baking potatoes
- 8 tablespoons unsalted butter (1 stick)
- 2 tablespoons olive oil
- 2 cloves garlic, pressed
- 1/2 teaspoon truffle salt (or regular table salt)
- Freshly ground black pepper (fine grind)
- Preheat the oven to 400°F and coat a shallow baking sheet with nonstick spray.
- Place the butter and olive oil in a small saucepan over low heat. Add the garlic, truffle salt, and pepper and heat until melted, stirring occasionally.
- Scrub the potatoes thoroughly and cut a very thin slice along the length of each to allow them to sit flat while baking.
- Being careful not to cut all the way through, use a thin-bladed, sharp knife, to cut the potatoes crosswise into thin slices (about 3/16-inch).
- It's best to leave about 1/4-inch uncut at the bottom of the potatoes. If it helps, lay 2 wooden chopsticks on either side of the potatoes as you slice. This will prevent your knife from slicing all the way down to the cutting surface.
- Arrange the potatoes on a baking sheet and brush the tops and sides with about 1/3 of the butter mixture.
- Roast for 20 minutes, remove and brush with more of the butter mixture. Return to the oven for 20 minutes longer, remove again and brush with the remaining butter mixture.
- Roast for an additional 20 to 30 minutes, or until the potatoes are tender and nicely browned on the outside.
- Just before serving, brush with any butter that has accumulated on the baking sheet and sprinkle each potato with a little more truffle salt and a pinch of pepper.