Ingredients

The following ingredients have 4 Servings
  • 6 russet potatoes
  • 2 Tablespoons garlic (minced)
  • 1/2 cup butter
  • 1/2 cup olive oil
  • 3 sprigs thyme
  • Salt and pepper (to taste)
  • Parsley (optional garnish)
  • 1/2 cup fresh Parmesan cheese (optional garnish)

Instruction

  • Preheat oven to 450F
  • Scrub your potatoes well since you will be leaving the skin on for this recipe.
  • Position two chopsticks on either side of your potato – this helps you avoid cutting through the potato, creating that “accordion effect.”
  • Using a sharp knife, place deep cuts in the potato every 1/4" stopping when your blade hits the chopsticks.
  • Repeat for all potatoes and then place the potatoes on a lined cookie sheet.
  • Melt 1/4 cup butter and 1/4 cup olive oil in a saucepan with the minced garlic and thyme.
  • Brush the melted oil-butter over the potatoes, ensuring you get in as many of those cuts as possible.
  • Bake the potatoes for 30-45 minutes, until golden and crispy.
  • Melt the remaining butter and olive oil with the garlic and thyme.
  • Brush the melted butter-oil mixture on top of the crispy potatoes. Season with salt and pepper and garnish with Parmesan and parsley.