Ingredients
- 4 large russet potatoes
- 3 tbsp olive oil (or melted butter)
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- ½ cup shredded cheddar cheese (optional)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Wash and scrub the potatoes well. Pat dry.
- Slice each potato thinly (about ⅛ inch), making sure not to cut all the way through — leave the bottom intact so the slices stay connected.
- Place potatoes on a baking sheet lined with parchment paper.
- In a small bowl, mix olive oil (or butter), garlic, salt, pepper, and paprika. Brush this mixture generously over the potatoes, making sure it gets between slices.
- Bake for 45–60 minutes, basting with the oil mixture halfway through, until the potatoes are crispy on the edges and tender inside.
- If adding cheese, sprinkle it over the potatoes in the last 10 minutes of baking.
- Garnish with parsley and serve hot.
If you’d like, I can also give you a crispy Hasselback-style version of these sliced baked potatoes. That one is extra golden and crunchy.