1-Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper to avoid any mess and promote even cooking.

2-Slicing the potatoes: Place a potato on a cutting board, lay butter knives or chopsticks along both long sides, and slice crosswise into about 1/8-inch thick slices, stopping before cutting through the bottom for that signature hasselback effect.

3-Repeat for all potatoes: Repeat the slicing for all 6 potatoes, then place them on the prepared baking sheet.

4-Season the potatoes: Drizzle the potatoes with extra-virgin olive oil and season with sea salt and freshly ground black pepper, making sure to get some in between the slices for even flavor.

5-Insert sage leaves: Insert a fresh sage leaf into each slice gap, then drizzle with more olive oil for extra crispiness.

6-Roast first: Roast the potatoes in the oven for 50 minutes until they start to turn golden.

7-Brush with garlic butter: Remove from the oven and brush generously with homemade garlic butter to add moisture and flavor.

8-Roast again: Return to the oven and roast for another 25 minutes or until the potatoes are tender inside and crisp on the edges.

9-Final seasoning and serving: Once done, season again with sea salt and black pepper, then top with fresh parsley and red pepper flakes before serving with extra homemade garlic butter on the side.