Ingredients:

  • 4 medium Russet potatoes (approximately 8 oz/225g each), scrubbed clean
  • 4 tablespoons (57g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Flaky sea salt for finishing (optional)
  • Fresh rosemary sprigs for garnish (optional)

Instructions:

  1. Place a potato between two wooden spoons or chopsticks. Carefully make thin slices about 1/8 inch (3mm) apart, going most of the way through the potato but not cutting all the way down. Repeat with remaining potatoes.
  2. In a small bowl, combine melted butter, minced garlic, chopped parsley, and thyme leaves.
  3. Brush the potatoes generously with olive oil, ensuring it gets in between the slices. Season with salt and pepper.
  4. Place the potatoes on a baking sheet and bake in a preheated oven at 400°F (200°C) for 30 minutes.
  5. Remove from the oven and brush generously with the garlic herb butter, making sure to get the butter between all the slices.
  6. Return to the oven and bake for another 15 minutes, or until the potatoes are tender and the edges are golden brown and crispy.
  7. Remove from the oven, sprinkle with flaky sea salt (optional), garnish with fresh rosemary sprigs (optional), and serve immediately.