Ingredients
- 4 large potatoes (Russet or Yukon Gold)
- 3 tbsp olive oil or melted butter
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- ½ tsp dried thyme or rosemary (optional)
- ½ cup shredded cheese (cheddar, mozzarella, or your choice)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes well. Pat them dry.
- Slice the potatoes thinly, about ⅛–¼ inch thick, but don’t cut all the way through — leave the bottom intact so the slices stay connected. (Tip: Place a wooden spoon handle on each side of the potato to stop your knife from going all the way through.)
- Place the sliced potatoes on a baking sheet lined with parchment paper.
- In a small bowl, mix olive oil (or butter), garlic, salt, pepper, paprika, and thyme/rosemary.
- Brush the mixture generously over the potatoes, making sure it seeps between the slices.
- Bake for 45–55 minutes, or until the potatoes are tender inside and crispy on the edges.
- In the last 10 minutes of baking, sprinkle shredded cheese over the top and return to the oven until melted.
- Remove from oven, garnish with fresh parsley, and serve hot.
Would you like me to also give you a loaded version (with sour cream, bacon bits, and green onions) for extra flavor?