Hasselback Roasted Potatoes

Preheat oven to 425°F.

Wash and dry potatoes.

Combine melted butter and extra virgin olive oil in a small bowl.

Make thin slits in the potatoes (1/4 to 1/8 inch slits) without cutting all the way through. You want the potatoes to stay intact.

Arrange potatoes in an oven-proof skillet or dish.

Brush each potato with butter/olive oil and sprinkle with salt and pepper.

Bake for 25 minutes.

Remove from oven, put a couple thin slices of garlic between the layers of the potatoes and brush with more butter/olive oil, making sure to get some down into the layers. Place a few sprigs of rosemary into the dish.

Bake for another 25 minutes. Remove and let cool slightly before enjoying.