Swedish Hasselback Potatoes with Garlic and Rosemary

Preheat the oven to 200 °C top/bottom heat and place the baking rack in the middle position.

Thoroughly clean and dry the potatoes under cold water. Place each potato individually between two wooden spoons (or chopsticks) and cut into slices about 1 mm thin with a sharp knife. The wooden spoons prevent the potato from being cut all the way through – so it remains connected at the bottom. Place the potatoes in a suitable baking dish.

Cut off the top part ("head") of the garlic with a sharp knife so that the cloves are slightly exposed. In a small bowl, mix the olive oil with the potato seasoning. Sprinkle the potatoes with salt and freshly ground red Kampot pepper. Then generously brush each potato and the garlic with the oil mixture (reserve some oil for later). Place the rosemary sprigs between the potatoes.