Mini Hasselback Potatoes with Crispy Roasted Edges

Preheat oven to 425F (220C)

Cut mini potatoes hasselback style, making thin deep slices stopping before the bottom, using chopsticks if desired

Toss with salt and pepper

Bake for 25 minutes

Remove from oven and drizzle the fanned-out slices with more olive oil and fresh rosemary, thyme, or parsley if desired

Roast for another 25-30 minutes until tender and golden brown