Ingredients (Serves 4)
- 4 medium baking potatoes (Russet or Maris Piper)
- 2 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp paprika (optional)
- 1 tsp dried thyme or rosemary
- Salt and black pepper, to taste
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat the oven to 220°C (425°F).
- Wash and scrub the potatoes. Pat them dry.
- Place each potato between two wooden spoons or chopsticks. Slice thinly (about 3–4 mm apart), stopping when the knife reaches the spoons so you don’t cut all the way through.
- Brush the potatoes with half of the oil or butter, making sure some gets between the slices.
- Sprinkle with salt, pepper, garlic powder, paprika, and herbs.
- Bake for 30 minutes.
- Remove from the oven, gently fan the slices apart with a fork, brush with the remaining oil or butter, and return to the oven for 25–35 minutes, until the edges are crisp and golden and the centers are tender.
- Garnish with fresh parsley and serve hot.
Optional Toppings
- Grated cheddar or Parmesan (add during the last 10 minutes)
- Sour cream or Greek yogurt
- Crispy bacon bits
- Chopped chives or spring onions
- Fresh rosemary and a little extra butter
Tips
- Use starchy potatoes for the crispiest results.
- For extra crispy edges, brush a little oil between the slices halfway through baking.
- Serve alongside roast chicken, grilled steak, fish, or a fresh salad.
