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1
Place whole unpeeled potatoes in a pot.
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2
Cover with cold water by at least 2 inches.
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3
Bring to a boil over high heat.
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4
As soon as water boils, set a timer and cook potatoes for 10 minutes.
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5
Drain, cover with cold water, and let cool to room temperature.
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6
(This can be done up to 1 day ahead.
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7
Do not refrigerate.)
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8
Heat oven to 425 degrees.
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9
Combine oil, garlic and paprika in a bowl or measuring cup.
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10
Have a pastry brush ready.
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11
Place a potato on a large spoon.
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12
Use a sharp knife to make 1/8-inch-thick slices in the potato, crosswise, without cutting through the bottom, so potato remains intact.
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13
The sides of the spoon will prevent the blade from going too far down.
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14
(Or, rest potato on counter and line up a chopstick on each side to block the knife.)
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15
Dont worry if the potato skin starts to shred; it will look fine after baking.
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16
Repeat with remaining potatoes.
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17
Place potatoes on a piece of foil and brush generously with the paprika oil, using fingers to separate slices and let oil drip down.
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18
Sprinkle with salt, making sure that it gets between the slices.
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19
Place on a baking sheet and bake 20 minutes.
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20
Remove from oven and brush again with oil.
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21
Use oven mitts to gently squeeze potato and open up the slices.
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22
Sprinkle again with salt.
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23
Bake 10 to 20 minutes more, until potatoes are cooked through.
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24
Serve whole or half potatoes.
