Ingredients
Scale
- 4 medium-sized potatoes (Yukon Gold or Russet work well)
- 2–3 tablespoons olive oil
- Salt and pepper, to taste
- 2–3 cloves garlic, minced (optional)
- 2 tablespoons melted butter (optional)
- 1/2 cup grated cheese (cheddar, Parmesan, or your choice)
- 2 tablespoons fresh herbs (such as rosemary, thyme, or parsley, finely chopped)
- Sour cream (for serving, optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Potatoes:
- Wash and dry the potatoes thoroughly. Place a potato between two chopsticks or wooden spoons to act as a guide and prevent cutting all the way through. Slice the potato into thin slices, about 1/8 inch apart, but not all the way through. The chopsticks will stop the knife from cutting completely through the potato.
- Season the Potatoes:
- Carefully fan out the slices of each potato slightly. Brush them with olive oil, ensuring some gets between the slices. Season with salt and pepper. If using, sprinkle minced garlic over and between the slices.
- Bake:
- Place the potatoes on the prepared baking sheet. Bake in the preheated oven for about 50-60 minutes, or until the outside is crispy and the inside is tender. If desired, halfway through baking, brush with melted butter for extra flavor and richness.
- Add Cheese and Herbs:
- In the last 10 minutes of baking, sprinkle the grated cheese over the potatoes, getting some between the slices. Return to the oven until the cheese is melted and bubbly. Once out of the oven, sprinkle with fresh herbs.
- Serve:
- Serve the sliced baked potatoes hot, with a dollop of sour cream on the side if desired.
