¼ – 1/2 tsp salt (optional, if not using a spice blend)
¼ – 1/2 tsp pepper (optional, if not using a spice blend)
Preheat the oven to 450F.
Cut the Potatoes:
Place a potato on a cutting board and line a straw up again the long end of the potato. (Hard, plastic reusable straws work best (I use these). Pick one you don’t mind getting dinged up.)
Starting at ½” or so from one end, use a knife to cut straight down into the potato until you hit the straw.
Make cuts along the entire potato, about 1/8” to ¼” apart, and stop when you have about ½” left at the other end of the potato.
Repeat with the remaining potatoes.
Season and Bake the Potatoes:
Brush the melted butter over the potatoes using a silicone brush, making sure to get melted butter into the crevices of the potatoes. (You can squeeze the sides of the potato to open up the slices, or use your fingers to gently separate them.)
Liberally season the potatoes with the 9 spice mix, or your desired seasonings, making sure to get the spices into the crevices of the potatoes.
Roast in the oven for 40-50 minutes, or until the largest potato is fork-tender.