Start by taking a cookie sheet (I recommend one with sides rather than a flat one) and drizzle 2 tablespoons of olive oil and 1 tablespoon of melted butter across the surface. Add 2 tablespoons of minced garlic and swirl into the butter and oil with the back of a spoon. Sprinkle sea salt, freshly cracked black pepper and paprika across the top and grate 2 oz of parmesan (use fresh parmesan, not the stuff you buy in the pasta aisle - (1) that's not cheese, (2) it's gross and (3) it won't melt to form a delicious crust on your potatoes.
Peel and slice your potatoes about 1/2 inch thick and arrange across the cookie sheet. Sprinkle the tops with salt, pepper and paprika to evenly season both sides.
Bake for 45-55 minutes at 400 degress or until lightly browned. By cooking them upside down rather than just sprinkling cheese on top, you create a golden crust that adds a great texture to your potato. You could also use fingerlings or russet potatoes if sweet potatoes aren't your thing. They make a fantastic side dish to our incredible Kobe steak sandwiches.