Preheat the oven to 425° F.

Wash and scrub the potatoes clean.

Slice the potatoes almost all the way through, leaving 1/4" at the bottom so that the potatoes stay attached.  It helps to set the potatoes between two chopsticks so that the knife stops at the top of the chopsticks.

Place the sliced potatoes on a baking sheet.  Brush the potatoes with 1 tablespoon olive oil and place into the oven.  Bake for 50 - 55 minutes until the potatoes are tender and the tops are slightly crisp.

While the potatoes are baking, chop all the fresh herbs and garlic and place into a small bowl.   Just before the potatoes finish baking, combine the fresh herbs and garlic with melted butter, 2 tablespoons olive oil, salt, pepper and the parmesan cheese, if using.  Stir to combine.

Remove the potatoes from the oven and place them into an oven-proof serving dish.  Brush the garlic herb butter mixture over the potatoes, getting it in between the slices.  You can also use a small spoon to get the mixture between the layers.

Place the potatoes back into the oven for 10 minutes until the garlic is fragrant and soft and the potatoes are crispy on the top.