Ingredients
4 large Russet potatoes (ideal for fluffiness)
2 tbsp unsalted butter, melted (divided)
1 tsp paprika (smoked or sweet — your choice!)
1 tbsp fresh parsley, finely chopped (or chives, thyme, or rosemary)
Salt & freshly cracked black pepper, to taste
Optional upgrades: garlic powder, grated Parmesan, crumbled bacon
Perfect Pairings: Grilled chicken, steak, roast veggies, or chili
Step-by-Step Instructions
Prep & Preheat
Preheat oven to 350°F (175°C).
Line a baking sheet or shallow dish with parchment paper (optional, for easy cleanup).
Cut the Potatoes
Wash and dry potatoes thoroughly.
Slice each lengthwise in half, creating 8 long halves.
Score the Tops (The Magic Step!)
Place each half cut-side up.
Using a sharp knife, make 5–6 shallow cuts across the rounded top, about ½ inch apart.
Don’t cut all the way through — leave about ¼ inch uncut at the base so the halves stay intact.
Pro Tip: Think “hedgehog” or “accordion” — they should fan slightly when brushed with butter.
Arrange on Pan
Place potato halves cut-side up on the baking sheet.
Leave space between them for air circulation and even browning.
Butter & Season
Brush the tops generously with 1 tbsp melted butter.
Sprinkle with:
Paprika (for color and warmth)
Chopped parsley
Salt & pepper (don’t skimp — potatoes love seasoning!)
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