雖然這不是我最近開始練刀工的作品，不過「耐心」跟「利刀」也是相當重要的一環，所以我將它收入習作之中。雖然烹煮的過程時間較長，但是成品散發出來的香氣及口感，相信大人小孩都會愛不釋口喔！
🇺🇸 Read in English
Although this isn't my latest knife skills practice, "patience" and a "sharp knife" are crucial for this dish, so I'm including it in my culinary exercises. While the baking process takes a bit of time, the resulting aroma and texture will definitely make both adults and children fall in love with it!
準備材料 (Ingredients)
🛒 主要食材 (2人份)
- 馬鈴薯 (Potatoes)： 2 顆
- 奶油 (Butter)： 1 小塊 (對乳製品過敏者可用橄欖油代替)
🧂 調味料
- 鹽 (Salt)： 少許
- 洋香菜葉 (Parsley Leaves)： 少許
作法步驟 (Instructions)
-
切片不切斷：將馬鈴薯橫切，最底下不要切斷，間隔約 0.2 公分。
(Slice the potatoes thinly crosswise, leaving the bottom intact. Make the slices about 0.2 cm apart.)
💡 冰箱小秘訣：怕一刀切斷的話，可以在馬鈴薯兩側墊上兩根筷子，這樣刀子往下切時就會被筷子擋住，保證不會切斷底部喔！
-
初步烘烤：接著進入烤箱，灑鹽後先以 180°C 烤約 5 分鐘，讓食材有點熱度。旋風烤箱跟氣炸鍋不須預熱；一般傳統烤箱，請先預熱 10~15 分鐘，再將食材放入烹調。
(Sprinkle with salt and bake at 180°C for about 5 minutes to warm up the potatoes. Convection ovens and air fryers do not require preheating; for traditional ovens, please preheat for 10-15 minutes first.) -
塗抹奶油：5 分鐘後，趁食材有點溫度，將奶油塗上，任其融化滲透進切面中。
(After 5 minutes, while the potatoes are warm, brush them with butter, allowing it to melt and seep into the slices.)
-
繼續燒烤：接著以 180°C 的溫度，繼續燒烤 40 分鐘左右即可。燒烤期間，可以不時拿刷子沾烤盤裡的奶油塗抹表面，風味會更好。
(Continue baking at 180°C for about 40 minutes. During baking, you can occasionally brush the potatoes with the melted butter from the pan for better flavor.) -
撒香料盛盤：將烤好的馬鈴薯取出擺盤，撒上乾的洋香菜葉末之後，即可上桌。
(Remove the baked potatoes, plate them, and sprinkle with dried parsley before serving.)
成果與心得分享 (Conclusion)
這道料理的訣竅很簡單，就是「要有耐心等啦」！成品著實美味可口。如果對蛋奶過敏的朋友也別擔心，將奶油以橄欖油取代，一樣美味好吃喔！
🇺🇸 Read in English
The secret to this dish is very simple: "be patient and wait!" The final result is truly delicious. Don't worry if you are allergic to dairy; simply replace the butter with olive oil, and it will be just as tasty!
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