Description
Fluffy, buttery potatoes that bloom open, revealing a tender interior, seasoned perfectly and finished with a crispy exterior.
Ingredients
- 4 large russet potatoes
- 1/4 cup melted butter (use halal butter)
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary
- Salt and pepper, to taste
- Optional: grated cheese (like cheddar or mozzarella), green onions for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and scrub the russet potatoes thoroughly under cold water and pat them dry with a towel.
- Slice each potato thinly, about 1/4 inch apart, making sure to keep them connected at the bottom.
- Combine the melted butter, olive oil, garlic powder, onion powder, paprika, thyme, salt, and pepper in a bowl.
- Brush or drizzle the mixture generously over the sliced potatoes.
- Place the seasoned potatoes on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 45-60 minutes, or until the potatoes are golden and crispy on the outside.
- Sprinkle grated cheese on top during the last 10 minutes of baking, if desired.
- Remove from the oven and let cool for a couple of minutes.
- Garnish with chopped green onions and serve hot.
Notes
For best results, use russet potatoes and do not cut all the way through to maintain their shape.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American