Ingredients
- 4 medium/large Yukon gold potatoes
- 4 Tbsp butter, melted
- 2 cloves garlic, minced
- 1 tsp dried parsley
- Salt & pepper
- Sliced chives (for serving)
- Grated parmesan cheese (for serving)
Instructions
- Preheat oven to 425° F, scrub each potato and place longways on a cutting board between two wooden spoons.
- Cut 1/8” slits in the potatoes making sure to not slice completely. The spoon handles help as a guide, stopping the knife from cutting all the way through.
- Arrange potatoes on a parchment lined baking sheet. Add garlic and parsley to the melted butter and brush each potato, making sure to get the butter between each slice. Use half of the butter and reserve the rest for later. Season with salt and pepper.
- Bake potatoes for approximately 30 minutes. The layers will begin to separate. Remove from oven and brush with remaining butter. Bake for an additional 30 minutes until edges are crisp and the center can be easily pierced with a pairing knife. Top potatoes with chives, grated parm or any other topping desired.