Preheat oven to 425 degrees F. Clean and dry the potatoes, then place your first potato between chopsticks or handles. Using a sharp knife, cut thin slices, about ¼-inch each, making sure to leave about ½ inch of the bottom intact. Repeat with all the potatoes and place them on a baking sheet or in a cast iron skillet.

Mix the butter and oil with the salt, pepper, garlic, and parsley together and use about half the mixture and a brush to cover the potatoes from top to bottom. Bake for 25 minutes.

After 25 minutes, brush the last half of the butter mixture on the tops and sides of the potatoes and bake for another 20 minutes. This ensures crispiness.

Remove after 40 minutes and garnish with sea salt and more parsley.