By Julie White | What’s Cooking with Julie
This recipe has a Swedish origin. Everyone loves these potatoes. Crispy on the outside, slightly soft inside. Delicious!
- 12 Yukon Gold potatoes or 6 medium russet potatoes, washed
- 1 stick melted butter
- 1/4 cup olive oil
- Salt and pepper
- Finely chopped chives or Parmesan cheese, optional
Preheat oven to 425 degrees.
Slice the potatoes into thin slices, leaving a 1/4 inch on the bottom so that the potato is still intact. Place on a baking sheet lined with foil or parchment paper.
Brush each potato with the butter and oil and sprinkle with salt and pepper to taste.
Bake until crispy and tender, about 60 minutes. You can sprinkle with chives and Parmesan cheese when removed from oven if desired.
“Essential advice for a gardener: Grow peas of mind, lettuce us be thankful, squash selfishness, turnip to help neighbors and always make thyme for loved ones!”