Red Meat Allergy Friendly Vegan Hasselback Potatoes

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  4 medium russet potatoes (about 8 oz / 225g each), scrubbed
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  4 tbsp olive oil, divided
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  3 cloves garlic, minced
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  1 tsp fresh thyme leaves
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  1 tsp fresh rosemary, finely chopped
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  ¾ tsp kosher salt, plus more to taste
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  ¼ tsp black pepper
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  ¼ tsp smoked paprika
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For serving

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  2 tbsp fresh flat-leaf parsley, finely chopped (optional)
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  flaky sea salt, for finishing (optional)
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