Garlic Rosemary Hasselback Potatoes

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• 6 Russet Potatoes (or yukon gold)
• ¼ cup extra virgin olive oil
• 1 tbsp minced garlic
• Handful fresh rosemary
• 6-7 sprigs of fresh thyme
• Salt and pepper to taste
  

1. Start by preheating your oven to 450 degrees. While your oven warms, make sure to thoroughly wash your potatoes.
2. To slice your potatoes, hold the end of each side, using a sharp knife cut across the potato into slices about ⅛ inch, or as thin as you like (the thinner the crispier.)
3. Make sure to not cut all the way through, only cut about ⅔ of the way down. Helpful tip: place two wooden spoons on either side of your potato and slice until the knife touches the spoon. Repeat this step with the remaining potatoes.
4. Whether you use a baking sheet or a cast iron skillet, start by putting a thin layer of olive oil in the pan to prevent sticking.
5. Place your potatoes in the pan and coat the potatoes with olive oil until fully coated. Roast in the oven for 30 minutes.
6. While the potatoes are roasting, prepare your garlic herb oil by mixing your olive oil, minced garlic, chopped fresh rosemary and chopped fresh thyme.
7. When the 30 minutes is up, remove from your oven and evenly coat your potatoes with your garlic and herb oil. Roast for an additional 30-40 minutes until your largest potato is fork tender. Serve hot and enjoy!