Swedish Hasselback Baked Potatoes

INSTRUCTIONS

• 1
  Preheat the oven to 200 °C and place the baking rack in the middle position.
• 2
  Clean the potatoes well under cold water and dry them. Place each potato, one by one, between two wooden spoons (or chopsticks or skewers) and slice it with a knife into approximately 1 mm thick slices. Thanks to the spoons, you won't cut all the way through, so the potato will remain whole and won't fall apart. Arrange the potatoes in a baking dish.
• 3
  Cut off the 'head' of the garlic with a sharp knife; we won't need it. The garlic must be cut. In a bowl, mix olive oil with spices. Season the potatoes with salt and red Kampot pepper. Then brush each potato and the garlic with the oil and spice mixture. You need to save a little oil for later, it will be useful for further basting. Place two sprigs of rosemary among the potatoes.
• 4
  Bake the seasoned potatoes in the preheated oven until soft and crispy. After 30 minutes, take out the potatoes, brush them with the remaining oil and spice mixture, and put them back into the oven. This will take approximately 20-30 minutes. It's important to watch the potatoes so they don't burn, but become beautifully golden and crispy.
• 5
  After removing from the oven, sprinkle the potatoes with salt and freshly ground pepper. You can also add zest from ½ a lemon or finely chopped chives. Serve warm.