1. Set the oven to 190°c. I lined my baking tray with greseproof paper to be sure there would be no accidents with the potatoes sticking with their thin bases, but this isn’t 100% necessary.
2. Make a few incisions in each potato leaving the bottom intact so that it holds the entire potato together. You can place a potato in the cradle of a spoon and then make incisions – the edges of the spoon of you need something to guide your incisions.
3. Brush the tops and bottoms of each potato with olive oil. Either use a pastry brush, or place 1 tbsp of olive oil in a small bowl and dip the potato (cut side down) into the oil, then place on a tray – the oil will drip from the top and grease the bottom. Lightly sprinkle with salt, then place in the oven.
4. Bake for about 25-30 minutes, depending on the size of your potatoes. Check them after 20 minutes, smaller potatoes will obviously cook quicker.
5. While the potatoes are cooking, prepare the herby oil. Take the chopped garlic and herbs in a bowl and lightly whisk/ stir in olive oil to combine.
6. After 20-30 minutes, remove the potatoes from the oven and spoon the herby oil over the top. Return them to the oven for another 10-15 minutes (again, depending on the size of the potato).
7. Once potatoes are cooked and golden on the top, remove from the oven and serve.

Serve and enjoy!