6 medium baking potatoes
4 shallots, sliced thin
6 Obis One Peeled Black Garlic Cloves, sliced lengthwise
1 TBSP Obis One Black Garlic Salt
1/2 tsp freshly ground black pepper
4 TBSP softened butter, divided
Preheat oven to 375F or 350F convection bake.
Slice potatoes crosswise into 1/4″ segments, but don’t cut all the way through. Slip shallots and black garlic in alternating slits of each potato. Set remaining shallot and black garlic aside. Season potatoes generously with black garlic salt and pepper. Arrange potatoes in a baking dish, cut side down, and top them with half of the butter. Scatter remaining shallot and black garlic around potatoes.
Cover baking dish with foil and bake 25 minutes. Carefully flip potatoes and bake 15-20 minutes more. Uncover, spread remaining butter on top of potatoes and sprinkle with more black garlic salt and pepper. Scrape up shallot and black garlic that remain in the baking dish and place them on the potatoes for extra flavor. Bake 10-15 minutes more.