Place a potato on a cutting board. Arrange chopsticks on either side of the potato as a guide; this will help keep you from slicing all the way through the potato.
Using a sharp paring knife, make thin, vertical slices into the potato, making sure to stop before reaching the bottom. cMake cuts anywhere from ¼ to ⅛ inch thick. Repeat with all potatoes.
Gently rinse each potato under cold running water, removing starchy liquid from between the slices; pat dry. Place potatoes on a microwave-safe plate & cover with a damp paper towel. Cook on high for 4-5 minutes, until slightly softened.
Brush with oil & season.
Place the par-cooked potatoes on the prepared baking pan and brush each with olive oil or melted butter. Season each with about 1/4 teaspoon of sea salt.