Prepare potatoes by carefully cutting 3-5mm thick slices along each potato. You can have a wooden spoon sitting alongside the potatoes to help stop you cutting the whole way through.
Place potatoes on a lined baking tray, or baking dish and tuck a slice of garlic and the herbs in between each potato slit – it doesn’t have to be perfect.
Drizzle with olive oil and season with salt and pepper.
Roast for 40 minutes, remove from oven and sprinkle with Parmesan. Roast for a further 5-10 minutes or until golden brown (larger potatoes may need slightly longer).