Super easy to make with ingredients that you probably have in the pantry. The diamond pattern allows the oil to get further into the potatoes creating a very crusty top.
If potatoes appear dry after flipping, add another drizzle of oil if you like.
WOW! This took me back to the '50's when my mom made what she called "cross patch" potatoes. She skipped cutting a slice from the bottoms and would just slice the cut sides in a diamond pattern, brush them with oil and sprinkle generously with freshly ground pepper and a lot of minced, fresh garlic. Yum!
Read MoreWOW! This took me back to the '50's when my mom made what she called "cross patch" potatoes. She skipped cutting a slice from the bottoms and would just slice the cut sides in a diamond pattern, brush them with oil and sprinkle generously with freshly ground pepper and a lot of minced, fresh garlic. Yum!
I giving this a 4 as I roasted it on a gas grill and I’m nit sure if that made a difference but my potatoes dried out. Once I topped with butter they were tasty. I’m not sure why it happened as the temp was a constant 400. As written they are pretty bland.
I have been making these for years. They are the bomb. They are better than potato skins! I sometimes serve them over potato skins.
