Preheat your oven to 425F degrees.

Wash and scrub the potatoes, and dry them thoroughly.

There's a lot of different ways to cut the characteristic Hasselback slits into the potatoes, I use a plastic lid from a food storage container. Lay the potato next to it, and the knife will hit the plastic before you can fully cut through the potato.

Place the potatoes into a bowl with cold water, to rinse away the excess starch. Be sure to gently separate the petals to allow the water to wash away all the excess starch between them.

Dry the potatoes, then tuck the sliced garlic and chopped herbs between the petals, distributing them evenly.

Liberally salt the potatoes with the truffle salt, making sure to tuck some into the layers.

Place the potatoes into a baking sheet, and dab them with a pat of butter. I like creating aluminum foil nests for the potatoes to cook in, this helps contain the melted butter, and making basting them a breeze.

Bake the potatoes for 1 hour, basting every 15 minutes with the melted butter to get them extra crispy.

Top each potato with a tablespoon of the pesto, and serve hot.