Punched Potatoes

Punched Potatoes


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Great tasting and certainly a way to get off some aggression!

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Time needed

6 min preparation + 6 min cooking

Serving Size / Yield

4 servings


  • 4 medium Russet baking potatoes
  • 3 Tbs. Olive oil
  • 4 tsp. Garlic, minced
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
  • 1 tbs. white wine vinegar (optional)

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Pre-heat the oven to 375. Bake the potatoes until soft (30-50 minutes, depending on the size). Slowly heat the oil. Remove from the heat and add the garlic. Allow steeping at least 10 minutes. Place the potato on a cutting board. Cover with a clean towel. Using a meat tenderizing mallet, carefully punch the potato. Use a spatula to transfer to a plate. Pour the garlic oil and vinegar (if used) over the potato. Check the seasoning. Serves 4.

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