Pre-heat oven to 200C/400F.
Wash, then thoroughly scrub potatoes and pat dry. Remove any blemishes from the potatoes. You may take of its skin, if desired.
Place each potato between two wooden spoons or chopsticks, this will help guide or prevent you from accidentally cutting all the way through while making slits in the potatoes. Space out potato slices about 1/8-inch to 1/4-inch apart.
Place potatoes in a large bowl or pan. Next, season with salt and pepper. Set aside.
In a small pan set over medium low heat butter, minced garlic, thyme and creole seasoning. Stir for about 30 seconds or 1 minute.
Brush each potato well with garlic butter mixture using a pastry or basting brush.
Place potatoes in a cast iron next to each other. You may use a baking dish.
Bake the potatoes for about 30-40 minutes. After baking for about 30 minutes, then the layers off the potatoes will start separating.
At this point, you may baste the potatoes again, making sure every inch of potatoes is fully covered, poking plenty down into the potato slits.
Remove the pan from the oven and brush the potatoes again with the remaining fat — you can nudge the layers apart if they’re still sticking together. Make sure some of the fat drips down into the space between the slices.
Return the skillet or cast iron back to the the oven for about another 30 minutes or more until the potatoes are cooked through and brown.
Garnish with thyme and parsley , if desired.