Rosemary-Garlic Hasselback Potatoes

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   ["Place oil and rosemary in a small saucepan and heat on medium-low for 8-10 minutes. Remove from heat and allow to cool to room temperature.", "Preheat oven to 425 degrees F.", "Place one potato on a cutting board. Starting from one end of the potato, make slits about 1/8 inch apart but do not cut all the way through the bottom of the potato. You can also place the potato in a wooden spoon before you make the slices. The curve of the spoon will act as a ""guard"" to help you not slice all the way through the bottom. Repeat with the remaining potatoes.", "Carefully slip one slice of garlic in between every few segments of the potatoes until all the garlic has been evenly distributed. Place potatoes on a baking sheet and brush them all over with the rosemary infused oil. Season with sea salt and pepper.", "Bake the potatoes for 30-40 minutes, depending on size. Interior should be soft and exterior should be slightly crisp.", "Serve warm."]

* Per serving · 4 servings · Values may vary.

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