Wash potatoes well. Slice thinly, but don’t cut all the way through — leave the bottom intact so the potato holds together. (Tip: Place the potato between two wooden spoons or chopsticks to prevent cutting too deep!)
3. Make the butter mixture
Mix together:
Melted butter
Olive oil
Garlic
Salt
Pepper
Paprika (optional)
4. Brush generously
Place potatoes on a baking sheet. Brush the butter mixture all over and into the slices as much as possible.
5. Bake
Bake for 50–60 minutes, brushing with more butter halfway through. They should open up, crisp, and turn golden.
6. Add Parmesan (optional)
During the last 10 minutes of baking, sprinkle Parmesan between the slices and on top for extra crispiness.
✨ Use hot oven — that’s what crisps the edges. ✨ Butter + oil helps prevent burning. ✨ Russet = crispier, Yukon = creamier. ✨ Fan the slices open gently with your fingers before brushing for maximum flavor.
If you’d like, I can also make a loaded version, a cheesy version, or a Facebook-ready short recipe for your audience!
