Description
These Sliced Baked Potatoes give Longhorn Steakhouse a run for its money! Crispy, buttery accordion potatoes that look fancy but are secretly so simple to make.
Ingredients
Scale
- 4 large russet potatoes (about 8–10 oz/225-280g each)
- 4 tablespoons unsalted butter, melted (1/2 stick/56g)
- 2 tablespoons olive oil
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 teaspoon salt (preferably kosher)
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese (about 25g)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Thoroughly wash and dry the potatoes.
- Place wooden spoons or chopsticks along the sides of each potato as cutting guides. Make thin slices width-wise about 1/8-inch apart, cutting down until your knife hits the guides.
- In a small bowl, combine melted butter, olive oil, minced garlic, thyme, rosemary, salt, and pepper.
- Place sliced potatoes on a parchment-lined baking sheet. Gently fan slices apart and brush butter mixture over and between the slices.
- Bake at 425°F for 30 minutes until cuts start to separate and edges begin to crisp.
- Remove from oven and brush any pooled butter mixture back over the potatoes. Reduce oven temperature to 375°F (190°C).
- Sprinkle Parmesan cheese over potatoes and return to oven for 25-30 minutes until completely tender inside with golden, crispy edges.
- Garnish with fresh parsley before serving.