Heat your oven to 200°C/400°F (fan-assisted).

Place a potato on a chopping board. Flank it with a wooden spoon or chopstick on each side. This setup prevents the knife from cutting all the way through the potato.

Carefully make slits in the potato, about 2mm apart, using the spoons or chopsticks as guides. Repeat this process for all the potatoes.

Place the slit potatoes into a shallow cast-iron pan or a roasting tray suitable for the size and number of your potatoes.

In a small bowl, combine the olive oil, melted butter, minced garlic, dried thyme, salt, black pepper, and paprika. Stir until everything is well mixed.

Drizzle the oil and spice mixture over the potatoes, ensuring some gets into the slits for maximum flavor.

Transfer the pan to the oven and bake for 60-70 minutes, or until the potatoes are tender and the edges are crisped up. Baste the potatoes with the cooking juices 2-3 times during the baking process to ensure they stay moist and flavorful.

Once cooked, remove the potatoes from the oven. Sprinkle fresh thyme leaves and a bit of Maldon salt over the top for added flavor and a touch of elegance.