Ingredients:

  • 4 medium-sized russet potatoes (about 200g each)
  • 1/4 cup (60ml) unsalted butter, melted
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary, chopped (or 1 tsp dried rosemary)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup (50g) grated cheddar cheese (optional)
  • 1/4 cup (15g) freshly chopped parsley or chives (optional)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Scrub the potatoes clean and pat them dry.
  3. Place a wooden spoon on each side of the potato as a cutting guide to prevent slicing all the way through.
  4. Slice the potatoes thinly, about 1/8 inch apart.
  5. In a bowl, combine melted butter, minced garlic, chopped rosemary, salt, and pepper.
  6. Place the sliced potatoes in a baking dish.
  7. Drizzle and brush the butter mixture over the potatoes, ensuring it seeps into the cuts.
  8. Cover the dish with aluminum foil and bake for 30 minutes.
  9. Remove the foil and bake for an additional 15 minutes until the edges are golden and crispy.
  10. During the last 5 minutes of baking, sprinkle grated cheddar cheese over the potatoes.
  11. Remove from the oven and sprinkle with fresh herbs before serving.