Preheat your oven to 400°F (200°C).

Wash and scrub the potatoes thoroughly. Pat them dry with paper towels. This step removes excess moisture for better crisping.

Place a potato on a cutting board. Use a sharp knife to make thin slices across the potato, making sure not to cut all the way through. The slices should be about 1/8 inch apart. Repeat with the remaining potatoes.

Place the sliced potatoes on a baking sheet lined with parchment paper or foil. Drizzle olive oil over the potatoes, making sure to get some between the slices. Season generously with salt and pepper, ensuring the seasoning gets into the slices as well. You can also gently insert minced garlic between some of the slices for added flavor.

Transfer the baking sheet to the preheated oven. Bake for about 45-55 minutes, or until the potatoes are golden brown and crispy on the edges, and the slices have fanned out.

About halfway through the baking time, remove the baking sheet from the oven. Gently baste the potatoes with the olive oil and juices that have collected on the pan. This helps ensure even cooking and browning.

If you'd like, during the last 10 minutes of baking, you can tuck some fresh rosemary or thyme sprigs between the slices of the potatoes for added aroma and flavor. You can also sprinkle grated Parmesan cheese over the potatoes for the last 5 minutes of baking for a cheesy, crispy topping.

Once the Hasselback potatoes are beautifully browned and crispy, remove them from the oven. Transfer to a serving platter and garnish with additional fresh herbs if desired.

Serve the Hasselback potatoes hot, along with your choice of sauces, dips, or additional toppings.