Preheat oven to 425°F and place a large sheet pan in the oven to preheat as well. Melt ¼ cup (half a stick) of butter.

Place your herbs, spices, and grated garlic cloves into a small bowl. Pour the hot melted butter over your aromatics. Set aside.

Cut the rounded edges off of opposite sides of your potato and then cut the potatoes into ¼ inch planks (I get three planks per potato). Place planks into a bowl of cold water.

Place a pair of wooden skewers or chopsticks on each side of your potato plank. Using a sharp knife, make vertical (up and down) slices in the potato, about 1/16th of an inch apart (pretty close). The skewers will keep you from slicing all the way through.

Flip over your potato plank and make slices on a 45° diagonal, again very close together (about 1/16 of an inch). Place potato in cold water and slice the rest of the planks.

Use paper towels or kitchen towels to dry your latticed potato slices. Carefully remove your hot sheet pan from the oven and spray lightly with nonstick spray.

Place your potatoes on the pan and brush with your seasoned butter. Flip over and brush the other side as well. Try to gently pull the accordion pleats of your potato slices apart a bit to get butter in between them.

Bake at 425°F for about 12 to 15 minutes, or until the bottoms are getting crispy. Flip your potato slices over. Place back into the oven and bake for another 12 to 15 minutes, or until the potatoes are sizzly and crispy.

Allow to cool on the pan for 5 to 10 minutes. Garnish with flaky sea salt and chopped fresh herbs, such as chives.