Ingredients
- 4 large russet potatoes
- 4 tbsp melted butter
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese (optional)
- 2 tbsp chopped fresh parsley
- Sour cream or ranch, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prep Potatoes: Wash and scrub the potatoes thoroughly. Slice them thinly (about 1/8 to 1/4 inch thick), but do not cut all the way through — leave the base intact so the slices stay together (Hasselback style).
- Seasoning Mix: In a bowl, mix the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Brush Potatoes: Carefully brush the seasoned butter mixture over and between each slice of the potatoes. Make sure to get the flavor into the slits.
- Bake: Place the potatoes on a baking tray lined with foil or parchment paper. Bake for about 50–60 minutes, or until the potatoes are tender and the edges are crispy.
- Add Cheese (Optional): In the last 10 minutes of baking, sprinkle shredded cheese over the tops and return to oven until melted.
- Garnish and Serve: Sprinkle with chopped parsley and serve hot with sour cream or ranch dressing on the side.
Tip: To make slicing easier, place chopsticks on either side of the potato to stop your knife from going all the way through.
Would you like a cheesy version or a spicy version too?