Hassleback Potatoes

4 medium potatoes

4 garlic cloves, sliced

1 tbsp. fresh rosemary, chopped or 1 tsp. dried rosemary

2 tbsp. olive oil

butter, for topping

kosher salt and Freshly ground pepper

Preheat oven to 435 degrees.  

Cut the potatoes into very thin slices, being careful not to cut all the way though.  (I used a chopsticks

on either side of the potato).  

Arrange potatoes in a baking pan or sheet and insert the garlic slices between the cuts in each potato.

Sprinkle each with rosemary and drizzle with olive oil.  Then top each with the salt and pepper to taste.  

Bake for an hour our until potatoes are brown and crispy on the outside and cooked all the way through.