1-First Step: Prep and mise en place Preheat your oven to 425°F and line a baking sheet with parchment paper. Wash and dry each potato thoroughly; you want dry skin so oil and butter cling. Gather two guide tools per potato, such as butter knives or chopsticks, a sharp chef’s knife, a small bowl for garlic butter, and a pastry brush.

2-Second Step: Make the garlic butter In a small bowl, combine softened butter, minced garlic, a pinch of salt, and chopped fresh herbs. If you need a vegan option, use plant-based butter instead. Set the butter aside at room temperature so it will brush easily after the first roast.

3-Third Step: Cut the potatoes Place a potato on a cutting board and line a butter knife or chopstick along each long side of the potato. These guides stop your knife from slicing through the bottom. Using a sharp chef’s knife, slice downward about every 1/8 inch, stopping when the blade hits the guides so the base stays intact. Repeat for all 6 potatoes. Aim for even slices so they cook consistently.

4-Fourth Step: Oil, season, and add sage Arrange the sliced potatoes on the prepared baking sheet. Drizzle generously with extra-virgin olive oil, making sure some oil makes its way between the slices. Sprinkle sea salt and freshly ground black pepper, again getting seasoning between the cuts. Insert 1 fresh sage leaf into each slice crack; tucking sage between slices infuses the potatoes with a subtle, herbal aroma.

5-Fifth Step: First roast Roast the potatoes at 425°F for 50 minutes. This first roast cooks the potato through and starts the edges browning. Check after 40 minutes for evenness, rotating the sheet if your oven has hot spots. The goal here is tender centers and initial crisping on the surface.

6-Sixth Step: Brush with garlic butter and finish roasting Remove the potatoes from the oven and brush thoroughly with the homemade garlic butter, making sure it seeps between the slices. Return the pan to the oven and roast for another 25 minutes or until the slices are crisp on the edges and the centers are tender when pierced with a knife.

7-Final Step: Season and serve Once out of the oven, taste and season as needed with a final pinch of sea salt and pepper. Top each potato with chopped fresh parsley and a sprinkle of red pepper flakes for color and gentle heat. Serve hot, and offer extra garlic butter on the side for butter lovers.