Peel the potatoes. Cut each end off and discard. Stand the potato on its end and square off the potato by slicing the rounded edge off. Now cut the remaining potato into 1 cm thick slices, again discarding the last edge of the potato . Repeat with the remaining potatoes.

Lay the potato slice down in between 2 wooden skewers. The skewers prevent your knife from cutting all the way through the potato. Cut narrow lines into the potato going perpendicular to the skewers.

Flip the potato over and cut diagonal lines.

Gently skewer the potato and spread the accordion potato out. Place the skewered potato into a bowl of water while you slice and skewer the rest to prevent the potato from browning.

If you have time, soak the potatoes for 30 minutes or overnight. This will remove some of the starches and make them crispier.

Preheat the oven to 400 degrees F.

Make the herbed garlic butter: Melt the butter in a small bowl. Add the oregano, thyme, salt, garlic and black pepper and stir to combine.

Place the potatoes on a parchment lined baking sheet and brush the potatoes with the herb garlic butter.

Bake in the oven, flipping halfway through, for 30-40 minutes or until golden brown and crispy on the outside and tender on the inside

Garnish with chopped parsley and serve with your favourite dipping sauce, such as ketchup