- 1 large russet potato
- 1 tsp (4g) olive oil
- Kosher salt and pepper to taste
- Flakey salt to garnish
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Ingredients
Directions
- Preheat an oven to 425°F (218°C). While the oven is preheating, place chopsticks along each side of the potato. Slice the potato into ⅛ inch thick slices being careful not to go all of the way through the potato.
- Brush the potato with olive oil and season with kosher salt and pepper. Place the potato onto a wire rack lined baking tray and place into the oven.
- Cook the potatoes for 45-60 minutes. Remove the potato from the oven after the initial cook, then brush again with olive oil and go back into the oven for an additional 10-15 minutes. The exterior should be crispy, and inside should be fork tender.
- Remove the potatoes from the oven, and using a hand lightly fan the potatoes. Finish with flakey salt.
