Preheat your oven to 425°F (220°C) to ensure crispy potatoes.

Scrub and dry the Russet potatoes, then slice them thinly, aiming for about 1/4-inch thick slices.

Arrange the sliced potatoes on a baking tray lined with parchment paper, drizzle with olive oil, allowing it to seep between the slices.

In a small bowl, combine melted butter with minced garlic, then spoon this mixture into the slits of each potato.

Sprinkle salt and pepper generously over the potatoes to enhance flavors.

Bake in the preheated oven for 45-55 minutes, adding grated Parmesan cheese 10 minutes before they finish baking.

Once baked, let them cool slightly and top with fresh chives and optional sour cream before serving.

Serve hot and enjoy the delightful contrast of crispy and fluffy textures.