Wash and dry the herbs thoroughly. Take the fresh thyme and oregano leaves and place them on a chopping board. Add the rosemary needles and chop everything with a knife. Set aside.

Wash the potatoes under running water and scrub them with the potato scraper to remove any earthy residue from the skin. Dry them carefully and cut them into accordions, using a sharp knife to make parallel incisions equally spaced between them, taking care to stop the incisions at one cm from the bottom edge.

Place the potatoes on a baking tray lined with baking paper. Sprinkle them with oil, making sure that it flows into the incisions, and season with salt, pepper and the chopped herbs. Bake at 200° C for 70 minutes. Remove from the oven, allow to cool slightly and serve with the remaining fresh thyme.

Hasselback potatoes are perfect as a side dish for main courses; try them with strong, mild and smoked Provolone Valpadana P.D.O.