Ingredients
- 4 medium russet potatoes
- 3 tablespoons melted butter (or olive oil)
- 2 cloves garlic, minced (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (optional)
- ½ teaspoon dried herbs (like rosemary or thyme)
- ½ cup shredded cheese (cheddar, mozzarella, or your choice – optional)
- 2 tablespoons grated Parmesan (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare potatoes: Wash and scrub the potatoes well. Pat dry.
- Slice: Using a sharp knife, slice each potato crosswise into thin slices (about ⅛ to ¼ inch thick), but do not cut all the way through – stop about ¼ inch from the bottom so the slices stay connected (like a Hasselback potato).
- Season: In a small bowl, mix melted butter (or oil), garlic, salt, pepper, paprika, and herbs. Gently fan out the potato slices and brush the butter mixture between the slices and on top.
- Bake: Place potatoes on the prepared baking sheet. Bake for about 45–60 minutes, or until the slices are crispy on the edges and the potatoes are tender inside.
- Add cheese (optional): If using cheese, sprinkle it over the potatoes during the last 5–10 minutes of baking.
- Serve: Remove from oven, sprinkle with fresh parsley or extra Parmesan if desired, and serve hot.
If you’d like, I can help you adapt this to an air fryer or add variations (like bacon bits or ranch seasoning). Want that?