1-First, preheat your oven to 425 degrees F and line a large baking tray with parchment paper for easy cleanup. This step sets the stage for crispy, golden potatoes that everyone will love. Now, let’s dive into mixing the flavors that make this dish special.

2-In a small bowl, combine the ¼ cup unsalted butter (melted), 1 tablespoon olive oil, 1 teaspoon fine sea salt, freshly cracked black pepper, 1 teaspoon smoked paprika, 2 teaspoons fresh rosemary, 1 teaspoon oregano, and 2 cloves garlic. Peel the 4 medium Yukon gold potatoes and slice off the rounded ends to form rectangles. Cut them into 1/3-inch slices, aiming for about 4-5 slices per potato.

3-Place each potato on two chopsticks or skewers to avoid cutting all the way through. Make close horizontal cuts on one side, then flip and make diagonal cuts on the other side. Arrange the potatoes on the baking sheet and brush them with the butter and herb mixture for that rich taste.

4-Bake the potatoes for 20 minutes, then flip them carefully. Continue baking for another 10-20 minutes until they’re crispy and the edges start to blacken. Once done, let them cool slightly and sprinkle with flaky sea salt and fresh herbs before serving. The total preparation takes about 20 minutes, with cooking at 35 minutes, making the whole process around 55 minutes.