Ingredients
- 5 medium russet potatoes about 8 ounces each
- 1 1/2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup.
- Wash and dry the potatoes. Place a potato between two chopsticks or wooden spoons to act as a guide, and make thin slices along the potato, ensuring not to cut all the way through.
- In a small bowl, mix together the olive oil, minced garlic, rosemary, and kosher salt.
- Brush the potatoes with the olive oil mixture, making sure some gets between the slices.
- Place the potatoes on the prepared baking sheet and bake for about 1 hour and 20 minutes, or until the outsides are crispy and the insides are tender.
