THESE ARE THE INGREDIENTS YOU’LL NEED:
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).
Put the rack in the center of the oven and preheat it to 425 degrees Fahrenheit (220 degrees Celsius).
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.
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.
Mix the olive oil, garlic, thyme, rosemary, salt, and pepper in a small bowl. Blend together well. Brush the seasoned olive oil mixture over the potatoes in a careful manner, being sure to get it between the slices and all over the potatoes.
Put the potatoes on a baking dish or a baking sheet and put them in the oven. Bake the potatoes in an oven that has been warmed to approximately 450 degrees for 45 to 55 minutes, or until they are crisp on the exterior and soft on the inside. The doneness of the potato may be determined by sliding a knife or fork into it; the implement should slide in without any resistance.
If you want a cheesy, golden finish, you may sprinkle some grated Parmesan cheese over the top of the potatoes around ten minutes before they are done cooking. This will give them a golden color.
After removing the dish from the oven, add some chopped fresh parsley as a garnish for a flavorful and visually appealing finishing touch. The sliced baked potatoes should be served hot. To give even more depth to the taste, serve with a dollop of sour cream or your preferred dipping sauce on the side.