There are variations of this recipe all over Pinterest. But what it all comes down to is a potato cut into thin slices, but not all the way through (like an accordion), covered in some sort of oil and then baked. I’d really like to try this recipe with a sweet potato next time…
|Apologies for the blurry pictures. I am having horrible borrowed camera difficulties|
I made these while my brother grilled hamburgers. Not because I am some delicate wilting flower that believes that only men can grill but because I have a bad history with fire. Like the time I fell into the fireplace. Or seared my stomach on a grill. My family tries their damndest to keep me away from open flames now.
|My favorite part is how crispy the edges get while the inside stays light and fluffy|
Preheat your oven to 425 F. Cut your potato into thin slices 3/4 of the way through the potato. Fan the slices out. Drizzle olive oil between the slices and salt and pepper generously. Then dot with butter just for an extra crisp kick. Bake for 55 minutes to 1 hour.