5 Russet or Yukon gold Potatoes, scrubbed, patted dry, but not peeled
4 tablespoons olive oil- divided
8 garlic cloves Garlic Cloves- thinly slice lengthwise
6 sprigs Rosemary
Salt and pepper
Preheat oven 425°F with a rack in the lower-middle position
Wash and dry the potatoes. leave thin skins on.
Cut thin ⅛ inch slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato –but don’t worry if you cut through.
Slice the garlic, very thinly, lengthwise.
Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two into the other slits. It doesn’t have to be perfect. Placing the rosemary and garlic in between the slices separates them and reduces cooking time.
Brush the bottom of the baking dish or cast iron skillet with olive oil and sprinkle dish with salt and pepper.
Brush top and sides of potatoes with 1-2 tablespoons olive oil, (reserving 1 tablespoon for brushing again halfway through baking). You can use less oil if you prefer.
Arrange the potatoes in a baking dish and sprinkle generously with salt and pepper.
Bake the potatoes for 35-40 minutes.
At this point, the layers will start separating. Brush the potatoes again with a little oil, making sure some of it drips down into the space between the slices.
Bake for another 25 to 35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer….and If they begin to get too brown, lightly cover with foil and turn heat down to 400F until tender.
Total baking time is 60 to 70 minutes for medium sized potatoes (if your potatoes are on the small side or are larger, adjust cooking time accordingly).
Garnish with fresh rosemary leaves.