Ingredients
36ozyukon gold potatoes,(6 pcs)
4tbspunsalted butter,melted
3tbspolive oil
3tbspfresh parsley,chopped, plus more for garnish
flaky sea salt,to taste
Preparation
Preheat the oven to 425 degrees F.
Set a potato on a cutting board and place a chopstick on either side of the potato. With a sharp, thin knife, make deep vertical cuts ⅛-inch apart, but without cutting all the way through the potato.
Place the potatoes with the cut side up in the baking dish, spaced a little apart so each one has some room. Fan the potatoes open slightly.
In a small bowl, combine the melted butter, oil, and parsley. Drizzle this over the potatoes and then use a pastry brush to spread the butter and oil mixture evenly and in between the slices of each potato. Sprinkle with salt.
Bake for 1 hour and 15 minutes, or until golden and crispy. The potatoes will fan out more during cooking and take on their accordion-like appearance. Serve hot.
