4–6 large potatoes (Yukon Gold or Russet), thinly sliced accordion-style

4 tbsp unsalted butter, melted

3 cloves garlic, minced

2 tbsp fresh herbs (rosemary, thyme, or parsley), finely chopped

1 tsp salt

1/2 tsp black pepper

Optional: 1/4 cup grated Parmesan or breadcrumbs for topping

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Preheat oven to 400°F (205°C) and line a baking sheet or dish.
Slice potatoes thinly, about 1/8-inch thick, stopping just before cutting all the way through to keep them intact.
Fan out the slices gently to create the accordion effect and place them on the prepared baking sheet.
In a small bowl, mix melted butter with garlic, chopped herbs, salt, and pepper.
Brush the garlic-herb butter generously over the potatoes, making sure to coat between slices.
Bake for 30–45 minutes until potatoes are golden and crisp at the edges, and tender inside.
If desired, sprinkle Parmesan or breadcrumbs over the top in the last 5 minutes of baking.
Remove from oven, garnish with extra herbs or Parmesan, and serve warm.

Yukon Golds yield a buttery flavor while Russets provide a crispier texture.

Keep slice thickness even for consistent cooking.

If edges brown too quickly, cover with foil halfway through baking.

Dairy-free option: swap butter for olive oil or vegan butter.

Best served fresh—microwave reheating may soften crisp edges.