Cook potatoes and salt in boiling water until cooked through; let cool

Make 4 - 5 slices into each potato, about 1/8 inch thick

Refrigerate until thoroughly chilled, usually overnight

Cook garlic, rosemary and thyme and unmelted butter until garlic is softened but not colored; turn OFF heat and reserve

Preheat oven to 425 degrees

Line a baking sheet with silcon and generously coat with the infused butter

Place each potato between pieces of plastic and gently smash into patties

Season both sides with salt, pepper and cayenne

Place potatoes on baking sheet and generously coat with infused butter

Bake for 35 - 45 minutes until browned and crusty