Ingredients:

  • 6 medium Yukon Gold potatoes
  • 3 tbsp unsalted butter, melted
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/4 tsp smoked paprika

Instructions:

  1. Place one potato between two wooden spoons. Slice crosswise at 1/8 inch intervals. Note: The spoons stop your knife from cutting all the way through.
  2. Preheat the oven to 425°F (220°C).
  3. Brush the potatoes with the melted butter. Season with salt and pepper.
  4. Place them on a parchment lined sheet. Roast for 40-50 minutes until tender when pierced with a knife and edges start curling.
  5. Remove the tray from the oven.
  6. Mix the softened butter, minced garlic, rosemary, thyme, and smoked paprika into a paste.
  7. Using a pastry brush, apply the garlic herb infusion generously into every slit. Note: The heat from the potato will melt the butter as you apply it.
  8. Return the potatoes to the oven for another 15-20 minutes. Roast until the edges are deep mahogany colored and the tops are golden brown.