Preheat the oven to 250°C.
Mix the olive oil, sea salt, garlic cloves, rosemary/thyme, and pepper together to create the oil mixture.
Cut the potatoes 3/4 of the way down vertically along the potato leaving above 2mm space from each cut.
After cutting the potato, you will create the hasselback, fan like appearance. Don’t cut too deep into the potato or else the potato will come apart.
Brush the oil mixture onto the top of the potatoes and sprinkle with sea salt.
Bake in the oven for 45-60 mins until golden and the top of the potato should be crispy.
Serve with some sprinkle of sea salt, any additional herbs you would like, or parmesan.
