medium russet potatoes, scrubbed and dried
canola or avocado oil
do NOT use olive oil
coarse kosher sea salt
ground black pepper
freshly chopped parsley or chives
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil, set aside.
Using skewers or dowels (if you have a steady and and a careful eye this is not necessary), place the potato over top and cut thin, even slices across the potato.
Brush with oil, between each cut. Sprinkle top with salt and pepper.
Place in oven and bake for 1 hour, or until potatoes are fork tender. Every 20 minutes, brush the potatoes (and inside the cuts) with remaining oil.
Once cooked, remove from the oven and brush with butter. Garnish with freshly chopped parsley or chives and serve.
-You can serve this with cheese and bits of bacon! Add these ingredients in between the cuts during the last 5 minutes of cook time. Skip the butter but add the herbs!