Preheat oven to 450 degrees F. Carefully slice each potato thinly without cutting all the way through.
Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave for 12 to 15 minutes or until easily pierced with tip of knife.
Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 tsp coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs.