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5 large (1250 g) potatoes
3 tbsp oil
5 garlic cloves sliced
2 sprigs of fresh rosemary
Salt and pepper to sprinkle
Wash and dry the potatoes and preheat the oven to 425 °F (220 °C), if using the oven method (see below).
Place a potato lengthwise between two chopsticks. Using a sharp knife, carefully cut across the potato (about 1/8-inch apart). The chopsticks will prevent you from slicing the potato all the way through. Though it can still happen that you cut off the ends of the potato since they are more fragile.
Transfer all sliced potatoes on a lined baking sheet OR into the basket of your air-fryer.
Brush the sliced tops with some oil and add slices of garlic and some rosemary leaves between some of the slits of the potatoes.
Bake in the oven at 425 °F (220 °C) for about 60 minutes or until the tops of the potatoes are nicely browned and crispy and the middles are tender. Brush again with some oil halfway through and sprinkle with salt and pepper.
Fry at 400 °F (204 °C) for 28-30 minutes or until the tops of the potatoes are nicely browned and crispy and the middles are tender. Brush again with some oil halfway through and sprinkle with salt and pepper.
Enjoy with this French Onion Dip or Vegan Mayo (check out more serving suggestions above in the post).
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