Preheat the oven to 425˚F, and line a large baking sheet with parchment paper.
Use a sharp knife to cut 1/16- to 1/8-inch sections. Only cut 2/3 of the way down so that the potato stays intact.
Pour the olive oil on the baking sheet, sprinkle in the Organic Sunday Roast and place down the whole garlic cloves. Roll the potatoes into the mixture to cover them with oil, and place them with the cut sides up.
Roast in the oven for 60 minutes. Halfway through, use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the garlic-infused pan oil over the top of each potato and in between the folds.
