Preheat oven to 450F

Position two chopsticks around a potato to create a physical block for your knife - this helps you avoid cutting through the potato, creating that "accordion effect."

Using a sharp knife, place deep cuts in the potato every ¼" stopping when your blade hits the chopsticks.

Repeat for all potatoes.

Place the potatoes on a lined cookie sheet.

Melt half of the butter and olive oil in a saucepan with the smashed garlic cloves and thyme. Pour over the potatoes, ensuring you get in as many of those cuts as possible.

Bake the potatoes for 50-60 minutes, until golden and crispy.

Melt the remaining butter and olive oil with the garlic and thyme.