Ingredients :
- 4 medium-sized russet potatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Wash and scrub the potatoes thoroughly. There’s no need to peel them.
- Place a potato between two chopsticks or wooden spoons. This will prevent you from cutting all the way through.
- Using a sharp knife, make thin, even slices across the potato, about ⅛-inch apart. The cuts should go almost to the bottom but not completely through.
- Repeat with the remaining potatoes.
- In a small bowl, combine the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.
- Brush the potatoes generously with the olive oil mixture, making sure to get in between the slices.
- Arrange the potatoes on the prepared baking sheet.
- Roast for 45-60 minutes, or until the potatoes are tender inside and crispy golden brown on the outside. The cooking time may vary depending on the size of your potatoes.
- Garnish with fresh parsley (if desired) and serve hot.
Enjoy!
