4 med. russet or other baking potatoes, scrubbed (about 2 lbs.)
6 garlic cloves, finely chopped
1 tsp. dried oregano
2 tbsp. finely chopped parsley
2 tbsp. virgin olive oil
1/4 tsp. salt
Freshly ground black pepper

Combine the garlic, oregano, parsley, oil, salt and pepper in a small bowl. Slice the potatoes almost all the way through, as you would prepare a loaf of garlic bread, making the cuts about 1/4 inch apart.

Spread a small amount of the garlic mixture inside each cut. Wrap the potatoes in heavy duty plastic wrap and microwave them on high, rearranging them every 4 minutes, until they are tender, 12-16 minutes.

Let the potatoes stand for 5 minutes before unwrapping them. Arrange them in a serving dish and press down lightly on each one to fan out the slices.