Preheat the oven to 175 ° C. Cut the potatoes 5 mm apart so that they do not fall apart. This works best if you put a 1 cm high wooden board or a wooden spoon handle behind a potato so that you cannot cut the potato all the way through.
Chop 1 clove of garlic and place in a mortar with 20 rosemary needles, 1/4 teaspoon thyme, 1/2 teaspoon salt and 1 pinch of pepper and grate everything finely. Mix in 2 tablespoons of olive oil. Using a teaspoon, carefully drizzle this seasoning oil between the potato slices.
Place the potatoes in an ovenproof saucepan or saucepan that just has enough space for the potatoes and cook in the oven at 175 ° C for 45 - 60 minutes, depending on the size of the potatoes. Occasionally drizzle the oil that has collected on the bottom over the potatoes. Turn the potatoes halfway through cooking.