10-12min prep time
60min cook time
8 Russet potatoes
30 ml (2 tbsp.) salted butter, softened
30 ml (2 tbsp.) olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
chives or parsley for garnish
Espelette pepper to taste
salt and pepper
Preheat the oven to 180 ° C (375 ° F).
Cut a thin slice at the base of each potato to stabilize them. Insert a full-length skewer about 1/2-inch (1 cm) from the base of the potato to avoid cutting too deep.
On each potato, make incisions perpendicular to the skewer 2 mm apart and transfer to a baking sheet.
In a bowl, combine the butter, olive oil, shallot, garlic, and Espelette pepper. Brush the potatoes with flavoured butter and bake for about 1 hour until tender.
Brush regularly during cooking with the flavoured butter. Garnish with chives or parsley.