In a small mixing bowl, add honey, mustard, rosemary, cinnamon, nutmeg, salt, chili pepper flakes and black pepper and stir with a spoon until well combined. Set aside.

Wash the potatoes and, if necessary, remove a little bit of flesh from the bottom so the potatoes sit flat and steady on the cutting board.

Place a wooden chopstick on either side of the potato and, slice the potato as thinly as you can without going all the way through. The chopsticks will help to prevent that from happening, but you still have to be careful on the ends, as the chopsticks might not be high enough to completely cover them. You can also put them between two cutting boards if you don’t have chopsticks handy.

Spoon the honey mixture over the potatoes and push it in between the slices by rubbing the potatoes with your fingers. Place the potatoes in a baking dish, add a little dab of butter on top of each potato and cover with foil.

Bake for 55-60 minutes.

About 15 minutes before the potatoes are done cooking, remove the foil, baste with some of the liquid that’s at the bottom of the baking dish, sprinkle with chopped pecans and resume cooking. Drizzle with a the cooking liquid and top with butter.