Wash potatoes with skin thoroughly with a brush. 7-8 potatoes of medium size, it is desirable to use potatoes of an oblong shape.
In a mortar grind allspice and dry herbs-rosemary and thyme.
Pour the mixture into a bowl, add two pinch of salt, crushed garlic and 3 tablespoons olive oil. Mix everything thoroughly.
Cut potatoes into thin slices without cutting through. To do this, I use a deep spoon. Put a potato in a spoon and cut slices with a sharp knife, so the potatoes do not cut through.
Now use the handle from a teaspoon each cut dress with sauce. Just dial on the tip of a little oil-herbal mixture and lubricate the incision. You can use a silicone brush, but there is a risk to break the potato.
Pan or form for baking lay a paper for baking, put the potatoes, brush with the remnants of the sauce. If there are fresh rosemary and thyme, spread the sprigs on the potatoes.
Place the pan in a preheated oven and bake at 180 degrees for 35 minutes. Time, of course, depends on the size and variety of potatoes. In the remaining olive oil, add a pinch of salt and in the baking process once or twice lubricate them potatoes. If necessary, you can add more oil.
Potatoes should be browned, filling the kitchen with flavors. That's how beautiful it looks after it is removed from the oven.
Potatoes can be served with your favorite sauce or salad.