Prep your oven and pan: Heat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it to prevent sticking.

Stabilize the potatoes: Place each potato between two wooden chopsticks or the handles of wooden spoons. This helps prevent your knife from cutting all the way through.

Slice thinly: Using a sharp knife, make parallel cuts about 1/8 inch apart along the length of each potato. Stop when your knife meets the chopsticks so the base stays intact.

Make the butter mixture: In a small bowl, whisk together melted butter, olive oil, garlic, salt, pepper, and herbs. The blend of butter and oil helps with both flavor and crisping.

Season generously: Place the sliced potatoes on the baking sheet. Brush the butter mixture over the tops and into the crevices, gently fanning the slices with your fingers or a spoon so the mixture seeps in.

Start roasting: Bake for 25–30 minutes. At this point, the slices begin to open up and the edges start to color.

Baste and continue: Remove from the oven and spoon more of the butter mixture over the potatoes. Return to the oven and bake another 20–30 minutes, until the centers are tender and the edges are deep golden and crisp.

Finish with flair: If using Parmesan, sprinkle it over the potatoes in the final 5–10 minutes so it melts and browns. Add lemon zest or a squeeze of lemon just before serving for a fresh lift.

Serve hot: Garnish with chopped parsley or chives. Taste and adjust with a pinch of salt if needed. Serve immediately for the best texture.