1/2 stick Butter
3 clove Garlic, smashed
2 Russet Potatoes
2 Tbl Bayou Phantom
2 Tbl Grated Parmesan cheese
1 pinch Chopped parsley
Square off the potato by cutting off the sides and edges. Then, cut 3/4 inch thick slices lengthwise, about 4 per potato.
Lay 2 chopsticks parallel on a cutting board, then place a potato slice in between the chopsticks, they will function as spacers so you don't cut through your potato. Cut vertical slices through the potato about 1/8th inch apart along the length of it. Flip potato over and slice on a diagonal again repeating the process about 1/8th inch apart.
Place butter and smashed garlic in a microwave safe cup, and microwave until melted thoroughly. Mix in Bayou Phantom and set aside.
Line potatoes on a greased baking sheet with ample room between them. Using a pastry brush, coat each potato evenly with the butter/seasoning mixture, utilizing all the butter.
Bake in a preheated 425 degree oven for 30 minutes. Remove, flip potatoes, and continue to bake another 20 minutes or until golden and crispy. Remove from oven again, transfer to a plate to cook. Garnish with grated parmesan and chopped parsley, serve immediately.