Ingredients
Scale
- 4 medium Russet potatoes
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped (or thyme)
- Salt and pepper to taste
- ¼ cup Parmesan cheese, grated (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dry the Russet potatoes; keep the skin on for added texture.
- Carefully slice each potato thinly, about 1/8 inch apart, without cutting all the way through.
- Drizzle olive oil over each potato, rubbing it into the slices. Season generously with salt and pepper.
- Sprinkle chopped rosemary and Parmesan cheese between the slices.
- Place the potatoes on a parchment-lined baking sheet and bake for 45-50 minutes until crispy on the outside and tender inside.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato (173g)
- Calories: 290
- Sugar: 1g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 6mg