Preheat the oven to 210°C.
Slice a thin layer off the length of a potato – this creates a base for hasselbacking them. Place the potato flat side down then with a sharp knife slice three-quarters of the way through it, about ½ cm apart. Repeat with all the potatoes.
Finely chop all the herbs then place in a bowl with the oil and spices. Brush the potatoes with the herb mix, sprinkle them with smoked sea salt and nestle them in the skillet pan.
Bake for 50 minutes then top with lardons and bake again for 10 minutes.