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Preheat your oven to 425 degrees F and prepare a large baking tray by lining it with parchment paper.
In a small bowl, mix together the melted butter, olive oil, sea salt, black pepper, smoked paprika, minced rosemary, oregano, and garlic. Set this mixture aside.
Peel the potatoes and trim the ends to create a rectangular or square shape.
Slice the potatoes into ⅓ inch thick slices.
To make the accordion cuts, place each potato slice between two chopsticks or skewers. Carefully slice horizontally through the potato, ensuring you don't cut all the way through. Aim for about 10 slices per inch.
After making the horizontal cuts, flip the potato and repeat the process diagonally from one corner to the opposite corner, again being careful not to cut all the way through.
Repeat this cutting technique for all the potatoes.
Arrange the prepared potatoes on the baking sheet and brush them generously with the butter mixture.
Bake the potatoes for 20 minutes, then flip them over and continue baking for an additional 10 to 20 minutes, or until they are crispy on the edges and starting to blacken.
Allow the potatoes to cool slightly before sprinkling with fresh herbs and flaky sea salt. Enjoy!