Description
Golden, crispy-edged potatoes infused with rich garlic butter and herbs, baked to perfection for a stunning and flavorful side dish.
Ingredients
6 medium Yukon Gold or russet potatoes (about 7–8 ounces each)
6 tablespoons unsalted butter, melted
3 tablespoons olive oil
5 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 tablespoon fresh parsley, finely chopped
1/4 cup grated Parmesan cheese (optional)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and dry the potatoes. Slice thin cuts about 1/8 inch apart without cutting through the base.
In a bowl, mix melted butter, olive oil, minced garlic, salt, pepper, paprika, and thyme.
Place potatoes on the baking sheet and brush generously with the garlic butter mixture.
Bake for 30 minutes. Remove and brush again with remaining butter mixture.
Return to oven and bake 25–35 minutes until crispy and golden.
Sprinkle Parmesan during the last 10 minutes if using.
Garnish with fresh parsley and serve hot.
Notes
For extra crispiness, broil for 2–3 minutes at the end of baking.
Ensure potatoes are completely dry before baking.
Store leftovers in an airtight container for up to 4 days and reheat in the oven for best texture.