A Feast for the Eyes. Debby posts beautiful step-by-step pictures to accompany her delicious recipes. Like me, she lives on the Monterey Peninsula. Since then I have been following her blog. I have made many of the delicious recipes she has posted. I had saved this recipe and have gone back to look at it several times, but one day when I was at the grocery store, I decided I would make these.
Preheat the oven to 400 F. Line a baking pan with foil.
Using a wooden spoon, “cradle” the potato. The bowl of the wooden spoon will act as a guide so that you can cut 1/8” thick slices, without cutting all the way through.
Melt the butter and whisk into the oil. Lightly brush the foil with the olive oil/butter. Drizzle or brush on the remaining oil & butter onto each potato. (If using the sliced garlic, insert a few slices into each potato.)
Season with salt & pepper. Crush some of the dried oregano over each potato and bake for 1 hour to 1 hour and 20 minutes, depending on the size of the potatoes
The potatoes should turn out crisp on the outside and tender on the inside.
If desired, you can brush some additional olive oil on the potatoes during the last 10 minutes and add fresh Parmesan cheese.
* Olallieberries are a hybrid between youngberries and marionberries; basically a kind of blackberry.