Ingredients

The following ingredients have 8 Servings
  • 8 russet potatoes
  • 3 cloves garlic (smashed)
  • 1/4 cup butter
  • 1/4 cup extra virgin olive oil
  • 3 sprigs fresh thyme
  • Sea salt (to taste)
  • Black pepper (to taste)
  • fresh chives ( and additional garnishes, optional)

Instruction

  • Preheat your oven to 450 degrees F.
  • Place a chopstick (or wooden skewer) on each side of a potato to create a physical block for your knife. This helps prevent you from cutting through the potato, so you can create the "accordion effect."
  • Using a sharp knife, place deep cuts in the potato every 1/4", stopping when your blade hits the chopsticks (or skewer).
  • Repeat this process for all of your potatoes.
  • Once you're done cutting them, place the potatoes on a parchment paper lined cookie sheet.
  • Melt half of the butter and olive oil in a saucepan with the smashed garlic cloves and thyme.
  • Pour over the potatoes, ensuring ensuring it gets into as many of the slices as possible.
  • Bake the potatoes for 50-60 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.