4 large russet potatoes.
3 Tbsp.Of olive oil.
2 garlic cloves, minced.
1 Tsp.Of dried thyme.
1 Tsp.Of dried rosemary.
Salt and pepper to taste.
Grated Parmesan cheese, I used 1 cup.
Chopped fresh parsley for garnish (optional).
Sour cream or your choice of dipping sauce (optional).
PREPARATION METHOD:
1st Step
Put the rack in the center of the oven and preheat it to 425 degrees Fahrenheit (220 degrees Celsius).
2nd Step
It is important to carefully wash and clean the potatoes to eliminate any dirt. Use a fresh dish towel to pat them until they are dry.
3rd Step
Put a potato on a cutting board, and then make equal slices down its length, being careful not to cut all the way through the potato. As a helpful hint, you may prevent yourself from cutting through a potato by placing chopsticks or wooden spoons on the opposite side of the potato to function as a barrier and stop you from cutting completely through.
4th Step
Continued on next page (page 3)👇
