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

Wash the potatoes under running water and pass them with the appropriate scraper to remove any earthy residue from the peel. Dry them carefully and cut them accordion-style, making parallel incisions equidistant from each other with a sharp knife and taking care to stop the incisions one cm from the lower edge.

Place the potatoes on a baking sheet lined with parchment paper. Drizzle with oil, ensuring that it penetrates the incisions, and season with salt, pepper and the chopped herbs. Bake at 200° for 70 minutes. Remove from the oven, let cool slightly and serve after garnishing with the remaining fresh thyme.

Hasselback potatoes are perfect as a side dish for main courses; try them with spicy, sweet and smoked Provolone Valpadana DOP!