Servings: 4

 Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: ~55 minutes

Ingredients:

• 4 medium-sized russet potatoes (or Yukon Gold/baby reds)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Prep the Potatoes

• Preheat oven to 400°F (200°C).

• Wash potatoes thoroughly and pat them dry.

• Place each potato between two wooden spoons or chopsticks. This prevents cutting all the way through.

• Using a sharp knife, slice thin slits (⅛-inch apart) across the potato, stopping just before cutting through.

2. Season the Potatoes

• In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and black pepper.

• Brush the mixture generously over the potatoes, making sure to get some in between the cuts.

3. Roast to Perfection

• Place potatoes on a sheet pan lined with parchment paper.

• Roast for 40–45 minutes, basting once or twice with the pan juices.

• Bake until the potatoes are golden brown, edges are crispy, and inside is fork-tender.

4. Serve & Garnish

• Remove from oven and sprinkle with fresh parsley (optional).

• Serve hot as a side dish or snack.

Variations & Tips:

• Cheesy Upgrade – In the last 10 minutes of baking, sprinkle Parmesan or cheddar into the slits for melty goodness.

• Spicy Kick – Add smoked paprika, chili flakes, or cayenne pepper to the seasoning mix.

• Garlic Butter Lovers – Swap olive oil for melted garlic butter for extra richness.

• Loaded Style – Top with sour cream, crispy bacon bits, and chives after baking for a hearty treat.

Serving Ideas:

• Perfect alongside roasted chicken, steak, or grilled fish.

• A great snack with dipping sauces like ranch, sour cream, or garlic aioli.

• Serve on a party platter with different toppings for a fun twist.