6clovesgarlic peeled and lightly smashed with the back of a knife
Fresh thyme sprigs
Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
Cut fingerling potatoes hasselback style, by making thin slices in the potatoes, cutting almost, but not all the way through the potato.
Place hasselback potatoes in a large bowl. Drizzle with olive oil and sprinkle with Maldon and truffle salt. Add some freshly ground pepper and the fresh thyme leaves. Toss to combine and coat the potatoes.
Arrange potatoes in an even layer, cut side up, on the prepared baking sheet. Bake in preheated oven for 30 minutes. Remove from oven. Drizzle with remaining tablespoon of olive oil, add garlic cloves and fresh thyme sprigs. Return to oven and roast an additional 20-25 minutes, or until golden brown.
Remove potatoes from oven and immediately dust with freshly grated parmesan. Serve hot.