Swedish Hasselback Baked Potatoes with Garlic and Rosemary

Preheat the oven to 200 °C and place the oven rack in the middle position.

Wash the potatoes thoroughly under cold water, then pat them dry. Place each potato between two wooden spoons (or chopsticks) and slice them into approximately 1 mm thick slices. The wooden spoons will prevent you from cutting through the potatoes completely, keeping them intact. Place the potatoes in a baking dish.

Cut off the tops of the garlic heads with a sharp knife. In a small bowl, mix the olive oil with the potato spice blend. Salt and pepper the potatoes with freshly ground red pepper. Then brush each potato and the garlic with the seasoned oil (save a little for later brushing). Place the rosemary sprigs among the potatoes.