Ingredients
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4 Yukon gold potatoes
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2 Tbsp olive oil
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2 Tbsp butter, melted
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1 tsp kosher salt
Instructions
Preheat oven to 475°F (245°C).
Slice a thin piece off the bottom of each potato so it sits flat.
Make thin slices across the potato, about ¼ inch apart, stopping before cutting all the way through.
2. Make the Butter MixtureIn a small bowl, mix melted butter and olive oil.
3. First BakePlace potatoes on a baking sheet.
Brush with half of the butter mixture and sprinkle with salt.
Bake for 30 minutes.
4. Baste & FinishBrush potatoes with remaining butter mixture, letting it drip between slices.
Return to oven and bake 45 minutes more, until golden and crispy.
Serve warm.
Notes
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Place chopsticks or wooden spoons alongside the potato while slicing to prevent cutting through.
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Rinse your knife occasionally to prevent sticking from potato starch.
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Leave space between potatoes so edges crisp properly.
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If potatoes brown too quickly, loosely tent with foil.
Shortcut Option:
Microwave potatoes for 5 minutes before baking to reduce oven time.
Upgrade Move:
Add grated parmesan, cheddar, or fresh herbs during the last 15 minutes of baking.
Variations
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Use russet potatoes for fluffier centers.
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Swap butter for olive oil or dairy-free butter if needed.
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Add garlic powder or minced garlic to the butter mixture for extra flavor.
