Swedish Hasselback Potatoes with Garlic & Rosemary

Preheat the oven to 200 °C top/bottom heat. Wash the potatoes thoroughly under cold water and pat dry.

Place the potatoes one by one between two wooden spoons (or chopsticks). Using a sharp knife, cut into slices about 1 mm thin. The spoons prevent the potato from being cut all the way through, so it stays together at the bottom. Place the potatoes in a baking dish.

Cut off the top tips of the garlic so that the cloves are slightly exposed. In a small bowl, mix olive oil with the potato seasoning. Generously salt the potatoes and sprinkle with freshly ground pepper. Brush each potato and the garlic bulbs with the oil-spice mixture (reserve some oil for later). Place the rosemary sprigs between the potatoes.