Why You’ll Love This Recipe
- Requires only 4 essential ingredients
- Crispy exterior with a fluffy interior texture
- Even seasoning penetration between slices
- Simple preparation with minimal hands-on time
- Naturally vegetarian and gluten-free
Ingredients
- 4 medium russet potatoes (about 8 oz each)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Optional: 2 tablespoons grated Parmesan cheese
Step by Step Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Scrub potatoes clean and pat dry thoroughly with paper towels.
- Place a potato between two chopsticks or wooden spoons. Make parallel cuts ¼-inch apart across the potato, stopping when your knife hits the chopsticks to avoid cutting through the bottom.
- Repeat slicing process with remaining potatoes. Transfer to baking sheet.
- Gently fan slices open without breaking the base. Drizzle olive oil evenly over potatoes, ensuring it drips between slices.
- Sprinkle salt and pepper over potatoes. Add optional Parmesan if using.
- Bake for 45-55 minutes until potatoes are tender when pierced with a fork and edges are golden brown.
- Remove from oven. Serve immediately.
FAQ
Can I use other potato varieties?
Russet potatoes are recommended for their fluffy texture, but Yukon Gold may be substituted.
How do I prevent the slices from sticking together?
Ensure thorough drying before slicing and adequate oil between layers.
Can I add other seasonings?
Garlic powder, paprika, or rosemary may be added with the salt and pepper.
You Must Know
- Completely dry potatoes before oiling for maximum crispiness
- Uniform potato size ensures even cooking
- The chopstick method prevents cutting through the base
- Do not overcrowd the baking sheet to allow proper air circulation
Storage Tips
- Refrigerate leftovers in airtight container for up to 3 days
- Reheat in 375°F (190°C) oven for 10-15 minutes to restore crispiness
- Microwaving will soften texture significantly
- Freezing is not recommended due to texture changes