Garlic-Herb Butter Hasselback Potatoes

Preheat the oven to 425 degrees. Place a potato on a cutting board and place a chopstick on either side of the potato (lengthwise). With a sharp, thin knife, make deep vertical cuts 1/8-inch apart, without cutting all the way through the potato. The chopsticks keep you from accidentally cutting too deeply. Place the potatoes with the cut sides up in a baking dish, spaced a little apart so each one has some room. Fan the potatoes open slightly. Rub with the olive oil and bake for 50 minutes.

In a small bowl, use a fork to mix the butter with parsley, garlic, parmesan, salt, pepper, and oregano. 

Remove the potatoes from the oven, and use table knife to spread the butter over them. As best you can without breaking the potatoes, push a little garlic-herb butter in between the potato slices. Sprinkle the tops with a bit more kosher salt and a few grinds of pepper, and a little more grated parmesan. 

Turn the oven to broil. Place the baking dish back into the oven, and broil for 5 to 7  minutes, until the tops and edges of the potatoes are golden. Watch very closely as they will burn quickly under the broiler. When the tops are golden brown and the butter and cheese are bubbly, remove the potatoes from the oven and serve immediately.