Preheat the oven to 180°C / 356°F.

Wash and dry the potatoes well.

Arrange the chopsticks on a cutting board parallel to each other, and place the potato between the chopsticks.

Slice the potato from one end to the other with equal spacing. You want the potato slices to be about 2-3 mm (1/8 inch) thick.

Turn the potato, rearrange the chopsticks, and slice with equal spacing from top to bottom. Repeat with the other potatoes.

Place the potatoes in a muffin tin, one in each cavity (or use parchment paper).

Mix the melted butter, dried oregano, minced garlic, sea salt, and pepper.

Brush the potatoes all over with the butter mixture. Save some of the garlic butter.

Stick the potatoes in the oven and bake for 55-60 minutes. At around the 40-minute mark, open the oven and brush the remaining garlic butter evenly over the top of the potatoes.

Remove from the oven, season again.

Serve.