Wash the potatoes with the peel thoroughly with a brush. 7-8 medium-sized potatoes, preferably oblong potatoes.
In a mortar, grind allspice and dry herbs-rosemary and thyme.
Pour the mixture into a bowl, add two pinches of salt, crushed garlic and 3 tablespoons of olive oil. Mix everything thoroughly.
Cut the potatoes into thin slices, without cutting through. To do this, I use a deep spoon. Put the potato in a spoon and cut the slices with a sharp knife, so the potatoes will not cut through.
Now, using the handle of a teaspoon, fill each cut with the sauce. Just type a little oil-herb mixture on the tip and lubricate the incision with it. You can use a silicone brush, but there is a risk of breaking the potato.
Cover a baking tray or baking dish with baking paper, spread out the potatoes, and grease with the remaining sauce. If there is fresh rosemary and thyme, spread the sprigs on the potatoes.
Place the baking sheet in the preheated oven and bake at 180 degrees for 35 minutes. The time, of course, depends on the size and variety of potatoes. Add a pinch of salt to the remaining olive oil and brush the potatoes with it once or twice during the baking process. If necessary, you can add more oil.
The potatoes should turn red, filling the kitchen with flavors. That's how beautiful it looks after you take it out of the oven.