Ingredients:

  • 4 medium Russet potatoes (approximately 6-8 oz/170-225g each), scrubbed and dried
  • 4 tablespoons (57g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese (about 25g)

Instructions:

  1. Place each potato between two chopsticks or wooden spoons. Slice thinly, about 1/8 inch (3mm) apart, down to the chopsticks.
  2. Preheat oven to 400°F (200°C). In a small bowl, combine melted butter, minced garlic, thyme, rosemary, olive oil, salt, and pepper.
  3. Brush the butter mixture generously over and in between the slices of each potato.
  4. Place the potatoes on a baking sheet. Roast for 45-60 minutes, or until the potatoes are tender inside and the edges are crispy and golden brown. Basting with remaining butter mixture halfway through.
  5. If using Parmesan cheese, sprinkle over the potatoes during the last 10 minutes of cooking.
  6. Let the potatoes rest for a few minutes before serving.