Use desired number of potatoes. Scrub the extra dirt off of them and rinse. Use a large spoon to cradle the potato before slicing. This will prevent you from cutting the potato all the way through. Cut thin slices, being careful not to cut through at the ends. I recommend using a very sharp knife for this step.
You can use melted butter or olive oil to baste the potato. I used 3 tbsp melted butter for 5 potatoes. Season the butter however you like. I threw in a dash of cayenne pepper and garlic powder.
- 4-5 russet potatoes
- 3 tbsp olive oil or melted butter
- dash of garlic powder
- dash of cayenne pepper
- Salt to taste
- Preheat oven to 350 degrees.
- Scrub each potato and rinse.
- In a large spoon, cradle each potato and slice thinly, but not all the way through.
- If using melted butter or olive oil, mix in garlic powder and cayenne pepper.
- Brush potato with oil/butter. Try to get in between slices.
- Place on baking sheet and bake for 45 minutes to 1 hour. Test doneness by piercing bottom with a fork.
- Serve warm and add desired toppings such as sour cream, chives, or cheese.
If you don't have a potato scrubber, you can use a balled up piece of aluminum foil. This works well as a scrubber.
Potatoes are very stiff when raw, so a very sharp knife should be used to cut slices.
The thinner the slices the more accordion-like the potato will look.
Seasonings can be altered to your liking.
These potatoes are best enjoyed right out of the oven. Wrap unused potatoes in foil and reheat in oven when ready to consume.