Combine butter with herbs (chives, rosemary, and parsley) in a small bowl
Place potato lengthwise between two wooden spoons or chopsticks, slice potato into thin slices leaving 1/4” or so at bottom (the spoons/chopsticks prevent you from cutting all the way through). Repeat with each potato
Place potato on a cookie sheet lined with parchment. Brush on herbed butter mixture, ensuring it gets in-between the slice. Back until potato is tender and outside is crisp. About 60 minutes.