Preheat your oven to 425 F (220 C). Line a rimmed baking sheet with foil for easy cleanup.

Scrub the potatoes thoroughly and pat them dry.

Place a potato on a cutting board. To prevent cutting all the way through, place a wooden spoon handle or chopsticks on either side.

Using a sharp knife, make thin slices ⅛ to ¼ inch apart across the potato, leaving about ¼ inch uncut at the bottom.

Repeat with the remaining potatoes and place them on the baking sheet.

Heat the olive oil and sliced garlic in a small saucepan over medium heat for 1-2 minutes until aromatic.

Remove and discard the garlic slices.

Brush the garlic-infused oil over the potatoes, ensuring it seeps into the cuts.

Sprinkle lightly with kosher salt and black pepper.

Bake for about 1 hour, or until the potatoes are fork-tender and the skin is crisp.

For extra crispiness, broil for 3-5 minutes at the end, watching closely.

Sprinkle with chopped chives or parsley before serving.

Serve hot with your favorite toppings!