There are a couple of different ways to achieve this classic look, and there are a few tips to make it easier. When it comes to chopping the traditional way, it’s all about your choice of knife. The best amateur home cooks will swear by their trusty chef knife, while others stand by the full knife set. Don’t worry, whichever camp you find yourself in, you’ll be covered by our fantastic selection of knives. Place the potatoes on a parchment or aluminum-foil lined baking sheet. Brush with 1 tablespoon of the olive oil. This recipe might take a little bit of practise, but don't let that put you off. Even if you don't cut them perfectly the first time (or second or third), they will still be delicious, just maybe not as crispy.

Step 2: Set aside the potatoes. Add butter, olive oil, fresh thyme, and four smashed garlic cloves in a medium-sized pot and bring it to low heat. Heat the butter, olive oil, shallot, garlic, and rosemary in a small saucepan over medium-low heat until the butter melts and the rosemary is rosemary, about 2-3 minutes. Set aside. Step 4: Line up the parchment paper on the baking tray and brush the potatoes with the butter. Make sure to go in between the slices. You can use your fingers to open them up and distribute the butter evenly. Only use half of the butter as you'll need it for later. Slice the potato into 1/8th-inch slices, being careful not to go all the way through to the bottom using the guides. For slicing and dicing there are a few kitchen essentials you simply can’t do without. And we’ve got plenty of them too.Return the potatoes to the oven and bake for 10 to 15 minutes (or less for smaller potatoes), until crispy, lightly browned, and easily pierced with a paring knife. Meanwhile, in a small saucepan, melt the butter. Stir in the garlic and Italian seasoning and remove from the heat. And with our range of cutting and chopping accessories you’ll find everything you need – from chef's knives, cooking knives, vegetable choppers, vegetable peelers, kitchen knife sets, and some handy gadgets you didn’t know you wanted. Until now.

Slice a thin piece off the bottom of your potato and place the cut side down. This will prevent rolling and slipping as you cut the potato. Step 6: Preheat the oven to 400 degrees and bake the potatoes for 30 minutes. You can reduce the initial cooking time depending on the size of the potatoes. The larger the potato, the more it will take to cook, and vice versa. Using a fine mesh strainer, strain the butter into a small bowl. Place the sliced potatoes in a 12-inch cast-iron pan or 9x13-inch baking dish. Drizzle the potatoes with half of the butter mixture and sprinkle with the salt. Roast until the potatoes are fork tender, 45-50 minutes and beginning to brown. Potatoes are just so good and good for you. They can be cooked in so many different ways and super filling. Got to love those potatoes.Honestly can you really do without a vegetable chopper? Simply place your veggies on the blades and push down to chop in one smooth motion for some perfectly uniform chopped vegetables. Nice. Or what about a garlic slice and dice? It’s simple and easy, and you won’t suffer from garlic fingers after an age spent finely chopping garlic. And then there’s the Julienne vegetable peeler – it’s a simple way to take your presentation from amateur to pro with one swoop. For some serious chopping and cutting, sometimes a simple knife just won’t do. Yes, we’re talking about some kooky kitchen gadgets that you might not have seen before. But trust us they’re super useful. Step 2. Start slicing the potato into even, thin slices without going all the way down to the bottom. Leave about 1/4 to 1/3 inch of the potato untouched in a straight line. Note that a fist-sized potato is a recommendation per person though you can use larger or smaller ones. The type of potato doesn't matter as much as the size, but Yukon Golds are favorable due to the creamy texture, making them perfect for baking.

Remove the potatoes from the oven and drizzle with the remaining butter mixture. Turn on the broiler, then return the potatoes to the oven and broil until the edges are crispy, 5-10 minutes more. Remove the potatoes from the oven and sprinkle with the parmesan. Broil until the cheese is browned, 3-5 minutes more. Sharp knife: Make sure your knife is sharp and do not use a serrated knife. They’re not the right tool for the job So, get ready to get chopping like a true pro with our range of cutting and chopping accessories at Lakeland. Our range of knivesWhat do you plan to top these potatoes with? Let us know in the comments below. More potato recipes Whatever you’re cooking and whatever in your kitchen needs cutting, chopping, slicing and dicing you can do it with flare with Lakeland. Cut: Slice the potatoes thinly stopping about half an inch from the bottom. See notes below for best tips. Salt and pepper. Potatoes are one of the most popular vegetables when it comes to side dishes! Here are some more favorite potato recipes for your inspiration: Before making a single cut, you need to clean the potatoes thoroughly to remove dirt. Run the potatoes under cold water and rub the surface of each potato. If they're particularly dirty, you can use a scrub brush. Just make sure to go in circular motions and use the brush itself rather than force to avoid tearing the peel. You want to scrub the potatoes clean, not peel them.