Scale

4 medium russet potatoes

4 tbsp unsalted butter, melted

3 cloves garlic, minced

½ cup grated Parmesan cheese

Salt & black pepper, to taste

1 tsp fresh thyme or rosemary (optional)

Fresh parsley, chopped for garnish

Preheat Oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Potatoes:
Wash and dry potatoes. Cut a deep cross on top of each potato, being careful not to cut all the way through.
Make Garlic Butter:
Mix melted butter with minced garlic, salt, pepper, and optional herbs.
Bake Potatoes:
Rub potatoes with half of the garlic butter. Place on baking sheet and bake 50–60 minutes until tender.
Add Parmesan:
Remove potatoes, brush with remaining garlic butter, and sprinkle Parmesan on edges. Return to oven 5–7 minutes until cheese is golden and crispy.
Serve:
Garnish with chopped parsley and serve hot as a side or light main.

For extra crispy skin, rub potatoes with a little olive oil before baking.

Use any hard cheese instead of Parmesan if desired (e.g., Pecorino or aged cheddar).

Can prep ahead: bake potatoes partially, then finish with garlic butter and cheese before serving.

Great served with sour cream, chives, or roasted vegetables.

Russet potatoes work best for fluffy interiors and crispy edges.