Crispy Fan-Cut Potatoes (Garlic Butter Accordion Bake)

Preheat the oven to 200C so it is fully hot before the potatoes go in.

Scrub and dry 800 g Yukon Gold potatoes, place chopsticks along both sides, and make close thin cuts while leaving about 5 mm intact at the bottom.

Melt 50 g unsalted butter over low heat, then turn off the heat so the garlic will not burn.

Stir in 2 minced garlic cloves, 1 tablespoon thyme, 1 tablespoon olive oil, and half the salt until the mixture smells aromatic.

Set the potatoes on an oven tray and brush the outside with the garlic butter first.

Gently open the cuts with your fingertips so butter reaches between the slices, but do not force them apart or the base may tear.

Bake at 200C for 40 minutes.

When the edges begin to fan open and the surface looks drier, remove the tray and brush the remaining butter between the cuts for better browning and crisp edges.

Mix 30 g breadcrumbs, 25 g Parmesan, the remaining salt, and the black pepper.

Sprinkle the mixture lightly over the tops and into the opened gaps, then bake 15 more minutes until the crumbs are golden and crisp.

Remove the potatoes when a chopstick slides into the center easily and the edges are crisp like chips.

Let them rest for 5 minutes so steam settles, then transfer to plates and serve while the crust is still crisp.