Whole Sliced Baked Potatoes: A Simple Yet Spectacular Side Dish

Set your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

Wash the potatoes thoroughly and pat them dry. You can peel them, but leaving the skin on adds flavor and texture.
Place each potato between two chopsticks or the handles of wooden spoons. Using a sharp knife, make thin slices about 1/8-inch apart, being careful not to cut all the way through. The chopsticks will act as a guide to prevent slicing too deep.

In a small bowl, mix the olive oil (or melted butter), minced garlic, salt, pepper, and paprika (if using).
Using a pastry brush, coat each potato generously with the mixture, making sure to get between the slices for maximum flavor.

Place the potatoes on the prepared baking sheet and bake for 45-60 minutes, depending on their size. Halfway through, brush the potatoes with more oil or butter to keep them moist and encourage crispiness.
If desired, sprinkle cheddar cheese over the potatoes during the last 10 minutes of baking for a gooey, cheesy finish.

Once the potatoes are golden and crispy on the outside and tender on the inside, remove them from the oven.
Garnish with fresh parsley and your favorite toppings like sour cream, bacon bits, or green onions. Serve hot and enjoy!

Choose the right potatoes: Russet potatoes work best for crispiness, while Yukon Golds offer a buttery flavor.
Keep the slices even: This ensures even cooking and prevents the potato from breaking apart.
Customize your flavors: Add herbs like rosemary or thyme for a more aromatic dish, or sprinkle with Parmesan for an extra cheesy twist.
Make them ahead: Slice and season the potatoes in advance, then bake them fresh when ready to serve.