These potatoes are so simple to make yet so impressive to serve. Even better, they taste like a perfect combination of crisp fries and luscious baked potatoes.

Serves 4


  • 2 pounds Yukon Gold potatoes (about 8, each 2 to 3 inches long), scrubbed but not peeled
  • 2 Tbsp. melted butter
  • 2 Tbsp. olive oil, plus more for greasing
  • 1 tsp. paprika
  • 1 tsp. chopped fresh thyme
  • 1/2 tsp. sea salt, plus more to taste
  • 1/4 tsp. freshly ground black pepper


    Preheat the oven to 425° F.

    In a small mixing bowl, combine the melted butter, olive oil, paprika, thyme, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix to blend.

    Cut each potato crosswise, making slits 1/8-inch apart, and being careful not to slice all the way through—leaving about 1/4 inch of the bottom intact. (If you place the potato in a large wooden spoon while you cut, it is much easier not to cut too deep.) Once cut, gently fan each potato out.

    Place the potatoes cut-side-up on an oiled baking dish or a rimmed baking sheet. Using a pastry brush, coat them all over with the butter mixture, reserving half of it.

    Bake in the oven for 30 minutes.

    Remove from the oven, fan out the potatoes a little more and brush the potatoes once more with the remaining butter mixture, letting it drip into the slits. Bake for an additional 30 to 35 minutes, until the edges are crisp. Season generously with additional sea salt and serve hot.

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