Ingredients:

  • 4 medium russet potatoes (about 8 oz/225g each), scrubbed and clean
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter (57g), melted
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place a potato between two wooden spoons or chopsticks. Using a sharp knife, make thin, evenly spaced cuts across the potato, about 1/8 inch (3mm) apart.
  3. Brush each potato with olive oil, making sure to get between the slices. Season generously with salt and pepper.
  4. Arrange potatoes on the prepared baking sheet. Bake for 30 minutes.
  5. While potatoes bake, whisk together melted butter, minced garlic, parsley, thyme, salt, pepper, garlic powder, onion powder and red pepper flakes (Optional) in a small bowl.
  6. Remove potatoes from oven. Brush generously with the garlic herb butter, ensuring it seeps down into the slices.
  7. Return potatoes to the oven and bake for another 15-25 minutes, or until golden brown and crispy, and the internal temperature reaches 205-210°F (96-99°C).
  8. Remove from oven and serve immediately. Garnish with extra fresh herbs, if desired.