Hasselback Potatoes with Garlic and Rosemary

Preheat oven to 400°F (200°C).

Wash and scrub the potatoes. Do not peel.

Place a potato between two chopsticks or wooden spoons. This will prevent you from slicing all the way through.

Make thin slices across each potato, about 1/8 inch apart, almost to the bottom but not all the way through.

In a small bowl, combine olive oil, melted butter (if using), minced garlic, chopped rosemary, salt, and pepper.

Brush the garlic-rosemary mixture all over the potatoes, making sure to get in between the slices. You may need to use your fingers to gently separate the slices.

Place the potatoes on a baking sheet lined with parchment paper.

Roast for 30-40 minutes, or until the potatoes are tender and the edges are crispy. You can brush with remaining garlic-rosemary mixture halfway through cooking.

Serve immediately and enjoy!