Brush a baking pan with olive oil and rub with garlic. Set aside.
Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Let the potato stand on its base and making sure you don’t cut all the way through the base so all the thin slices remain intact. Create the thin packed layer of sliced potatoes, opening them like a Japanese fan.
Place the potatoes in a large bowl, spray the olive oil, salt pepper, lemon juice and 1 tablespoon of the rosemary, oregano, garlic and black pepper.
Toss well, working the salt mixture in between the slices. Arrange the potatoes on a baking tray with cut side up. Remember It’s already rubbed with garlic.
Bake the potatoes for 30-40 minutes, until they are tender and golden and crisp on top.
Serve with soup, garlic bread or pair with onion flowers.