Cut the potatoes lengthways about 1/2-3/4-inch in thickness.

(The thicker your pieces, the less crispy the center will be. However, cut it too thin and the accordion potato pattern won't work. Mine were around 3/4-inch for this, though I think 1/2-inch would yield crispier results).

Place a potato slice vertically, between two wooden skewers.

Slice the potato horizontally (sideways) every 1/4-inch or so – try to be reasonably even about it.

Flip over the potato slice and repeat the process, this time slicing diagonally*. Try to cut the same 1/4-inch or so apart.

Gently pull the potato from both ends to loosen up the pattern and twist it lightly in your hands. Then push it back together and push a skewer going up through the middle of the slice.

Soak the potato slices in water for 10 minutes. This will reduce some of the potatoes' excess starch and allow them to become crispier when baking.

Brush/spray with a little olive oil and optionally sprinkle some salt and bake in the oven for around 40 minutes at 350ºF/175ºC flipping once halfway.

Brush on seasoning mixture and serve.