Part baked potato, part french fry, part potato chip, this spud is a tuber-lover’s dream. Our source tells us all we have to do is scrub a whole potato and then, using a very sharp knife, cut slices ‘without going all the way through’. Brush them with a bit of olive oil and sprinkle with pepper and kosher salt with a dusting of paprika. You can add fresh herbs too or tuck thin slices of onion between the potato slices. Bake them at 450 degrees for about 40 minutes, but you might want to start checking them at 25 minutes as ovens and potatoes differ. Serve them with a drizzling of melted butter and enjoy.
