The other night I made roast chicken for dinner, yummy as always and these really neat looking roasted potatoes I saw on Pintrest. I'll spare you the details on the chicken since it was basic roast chicken. Let's focus on those super awesome potatoes.
Preheat your oven to 400 degrees. Then wash off your potatoes, I recommend russet or Yukon gold. Then make many cuts into the potato like you are making thin slices, but do not cut all the way through the potato, only cut about 3/4 of the way through the potato. You will need a sharp non serrated knife to make these cuts.
Then fan the potatoes with your fingers lightly just to open them up a bit. Don't tear the potatoes. Then drizzle some olive oil over the potatoes. I used some olive oil infused with truffle oil to bring out the earthiness of the potatoes.
Then sprinkle some corse sea salt over the potatoes. Put them on a baking sheet and roast them in the oven for about 35 minutes or until crispy golden brown. They are great because the oil helps the thin slices stay crispy and get a nice crunch to them, but the bottom is like having a baked potato. They were easy to make though the slicing was a bit labor intensive they were a huge hit and are a pretty impressive looking yet easy to make side dish.