Swedish Hasselback Baked Potatoes

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

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.

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.