Categories: Sides
Ingredients
- 4 medium russet potatoes
- 6 tbsp butter, melted
- 1/3 cup olive oil
- 2 tbsp chopped fresh thyme
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper, plus more to taste
- 1/4 cup finely grated Parmigiano-Reggiano
- A pair of chopsticks
Directions
-
Preheat the oven to 400.
-
Lay a potato on a cutting board with a long side facing you. Place a chopstick on either side of the potato. Using a sharp knife, slice the potato crosswise into 1/8" slices, using the chopsticks as a stopped so you don’t cut all the way through the potato. Repeat with the remaining potatoes.
-
Arrange the potatoes on a rimmed baking sheet. In a small bowl, mix together the melted butter, oil, and thyme. Drizzle the potatoes with half of the oil-butter mixture, separating the potato slices slightly so it drips down into the crevices. Season with salt and pepper. Bake until the potatoes start to soften, 30 to 35 minutes. Remove from the oven, drizzle with the remaining butter-oil mixture, then return to the oven to bake until the potato edges get browned and crisp, 30 to 35 minutes longer. Remove from the oven and dust each potato generously with the Parm.