6-8 medium sized Yukon Gold potatoes

1/4 cup olive oil

1-2 Tablespoons salt, depending on how salty you want them

1-2 Tablespoons fresh herbs such as rosemary or thyme

1 Tablespoon chives, chopped, for garnish

Preheat oven to 425°

Place each potato in the bowl of a wooden spoon.  Using a sharp knife cut slits 1/8" apart being careful not to cut all the way through.  

On a rimmed baking sheet place the cut potatoes. Drizzle with olive oil and sprinkle with salt and herbs.

Roast in the oven for 30-35 minutes or until crispy and cooked through.

Garnish with chives.

Notes:

*You can garnish with chives and sour cream and chopped bacon for loaded potatoes

*You can place a pat of butter in between each slit for extra decadent potatoes

*You can place a small slice of cheddar cheese in between each slit for cheesy potatoes