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Separate metal or wooden sticks for the potatoes. For the wooden ones, soak them in water for 1 hour before using so they don't burn while baking.
Peel the potatoes and cut the ends on all sides. Then, make 0.6cm to 1cm thick slices lengthwise - don't make them too thick, otherwise they will be difficult to handle and won't get as crispy.
Place each potato slice lying between two sticks on a cutting board and make straight cuts on one side and diagonal cuts on the other.
Skewer the slices on the sticks, stretch them gently and turn them slightly in the middle.
Keep the potatoes skewered in cold water to prevent them from darkening. This process also helps to break down the excess starch, making the final result even crispier.
Transfer to a greased baking sheet, brush the potatoes with melted butter, season with salt, pepper and paprika, and bake in a preheated oven at 220°C for 30 to 40 minutes. If necessary, turn them gently halfway through the cooking time.
After removing from the oven, let cool for 5 minutes before handling to prevent them from breaking.
If you want to make them in an air fryer, place the potatoes in the preheated equipment at 200°C, without overlapping them in the basket, following the other instructions for the oven preparation.
Serve immediately with chopped parsley and your preferred dipping sauce.