Preheat your oven to 400 degrees F.

Wash and scrub the potatoes, and leave the skin on.

On a cutting board use a sharp knife to cut each potato into thin slices about 1/4 inch apart, and 3/4 of the way through to the bottom of the potato, making sure you don’t cut through the bottom of the potato. (You want the bottom of the potato to remain intact.) Also, if you want to cut the potato slices even thinner, feel free to do so – I like them this way because the slices get more crunchy the thinner they are.

Place the potatoes in a baking dish, or on a baking sheet.

Gently spread open the slices in the potato so you can drizzle the butter or oil into the slices.

Drizzle the potatoes with the butter or oil, making sure that some of the butter/oil gets down into the slices. Use a pastry brush to get the butter all over the potato and inside the slices.

Sprinkle generously with salt and pepper, and herbs if you are using them.

Bake for 50 – 60 minutes. They can be baked for longer if you would like them crunchy...sometimes I will let mine bake for almost 1 1/2 hours.

Serve immediately.