- 6 Russet potatoes
- 2 tbsp olive oil
Preheat over to 425.
Peel one long side of each potato. Thinly slice each crosswise, cutting only three-quarters of the way through, keeping bottoms (unpeeled portions) intact.
Brush slice portion of potatoes with olive oil. Season with coarse salt.
Bake on a baking sheet in the lower third of the oven until tender and slightly golden, about 1 hour 5 minutes.