Ingredients
- 4 medium russet potatoes
- 3 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- ½ cup shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
- Sour cream or ranch (for dipping, optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash and dry the potatoes thoroughly. Leave the skins on.
- Slice each potato into thin rounds (about ¼-inch thick) without cutting all the way through — keep the base intact (like Hasselback style) or slice fully if preferred.
- Arrange the slices on the baking sheet. If sliced fully, lay them flat in slightly overlapping rows.
- Brush the tops with olive oil or melted butter. Sprinkle with garlic powder, paprika, salt, and pepper.
- Bake for 35–45 minutes, or until the potatoes are golden and crispy on the edges and tender in the center.
- Optional: In the last 5 minutes of baking, sprinkle with shredded cheese and return to the oven until melted.
- Garnish with fresh parsley and serve hot with sour cream or your favorite dip.
Let me know if you want a version with bacon, herbs, or a spicy twist!