Garlic Rosemary Hasselback Potatoes

Preheat the oven to 425º. Cut the potatoes into very thin slices, being careful not to cut all the way through. (I put the potato on a large serving spoon and cut down to the lip of the spoon). Arrange potatoes on a baking sheet and insert garlic bits between the cuts in each potato.

Sprinkle each with rosemary and drizzle with olive oil. Then sprinkle each with kosher salt and freshly ground black pepper to taste. You can go pretty heavy with the salt & pepper. Potatoes can take it!

Bake for 35-40 minutes until potatoes are brown & crispy on the outside and cooked all the way through.