Ingredients:
4 large potatoes (Yukon Gold or Russet)
3–4 tablespoons olive oil or melted butter
2 cloves garlic, minced
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon paprika (optional)
½ teaspoon dried thyme or rosemary (optional)
2 tablespoons grated Parmesan cheese (optional)
Fresh chopped parsley or green onions (for garnish)
Preparation Method:
Preheat the Oven
Preheat your oven to 200°C (400°F).
Prepare the Potatoes
Wash and scrub the potatoes well. Do not peel them.
Place each potato between two wooden spoons or chopsticks and carefully slice thin cuts across the potato, making sure not to cut all the way through.
Season the Potatoes
Place the potatoes on a baking tray (you can use foil cups as shown in the image).
Brush them generously with olive oil or melted butter, making sure it goes between the slices.
Add Flavor
Sprinkle salt, black pepper, paprika, garlic, and herbs over the potatoes.
Gently fan the slices so the seasoning gets inside.
Bake
Bake for 45–55 minutes, brushing with more oil or butter halfway through, until the potatoes are golden, crispy on the outside, and soft inside.
Optional Toppings
In the last 10 minutes, you can sprinkle Parmesan cheese between the slices and return to the oven until melted.
Serve
Garnish with chopped parsley or green onions.
Serve hot as a side dish or snack.