With a crispy exterior and a soft center, these potatoes are a cross between French fries and potato chips.
- 6 large Yukon Gold – washed, scrubbed, and dried
- 4 tablespoons melted butter or olive oil
- Kosher salt and fresh ground pepper
- Grated Parmesan Cheese
- 1 teaspoon fresh thyme
- Optional garnish: Fresh thyme
- Preheat the oven to 425°F.
- Cut deep 1/8-inch to ¼-inch slits into the potatoes being carefully to not cut all the way through so the bottom of the potatoes stay intact.
- Brush the potatoes with butter and season with salt and pepper.
- Arrange the potatoes in a single layer on a prepared baking sheet that is either sprayed with non-stick spray or lined with parchment paper.
- Bake the 30 minutes, and bring the potatoes out of the oven (momentarily).
- The layers will look partially separated. Carefully use a butter knife to help separate any layers still stuck together.
- Mix the remaining butter, parmesan cheese, and thyme together and generously brush the potatoes again with this butter mixture including the bottoms. Any remaining butter should be equally drizzled over the potatoes so the butter drips into the cut slices.
- Lightly season the potatoes again with salt and pepper.
- Bake the potatoes for 25-30 minutes until the center layers are tender.
- Allow the potatoes to slightly cool off for 5 minutes before serving.
- Garnish the potatoes with fresh thyme if desired.