
Baked Potato with Lardo & Garlic
1h 30m
Baked potatoes taken to another level with whipped lardo and garlic chips. Enjoy on its own or as a side for meats and salads.
Place 2 clean potatoes on separate sheets of aluminum foil. Preheat an oven to 204 ยฐC
Drizzle 1 tbsp of extra virgin olive oil over each potato
Season generously with salt
Place 2 sprigs of rosemary over each potato
Crush and place 2 garlic cloves on each potato
Wrap the potatoes with the aluminum foil
Place on a baking tray and bake at 204 ยฐC for 45m until the potatoes become tender
Small dice ยฝ lb of lardo and let it reach room temperature
Transfer to a food processor and process it until it turns into a paste
Transfer to a bowl. The whipped lardo is ready
Heat 2 cups of olive oil in a pan over medium-high heat
Drop a few slices of garlic to check the oil temperature. If the temperature is correct, the slices will start bubbling up immediately but will not darken too quickly
Once the oil is ready, add 1 cup of the sliced garlic. Shake the pan constantly so the slices can spread out. Fry until they are light golden brown
Remove the garlic slices from the heat and strain them through a stainless steel sieve
Spread on a baking sheet covered with paper towels to remove excess oil. The garlic chips are ready
Unwrap and slice halfway down through the potatoes, pressing on the ends to break up the insides. Add 1 tbsp of butter to each potato and flaky salt to taste. The baked potatoes are ready
Add 2 tbsp of the whipped lardo
Top with garlic chips to taste
Season with ground black pepper to taste
Drizzle with olive oil and season with salt to taste
If this isn't food porn, what is?
Yield 2 portions
Extra Virgin Olive Oil
to tasteGround Black Pepper
to tasteFlaky Salt
to taste
Baked Potato
Potato
2Rosemary
2 sprigsGarlic
4 clovesButter
2 tbspExtra Virgin Olive Oil
2 tbspFlaky Salt
To tasteSalt
To taste
Whipped Lardo
Lardo
227 g
Garlic Chips
Thinly Sliced Garlic
1 cupOlive Oil
2 cups
Equipment
Aluminum Foil
Food Processor
Sieve