Swedish-style Baked Hasselback Potatoes

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

Wash the potatoes thoroughly under cold running water and dry them. Place each potato between two wooden spoons (or chopsticks) and slice it into thin slices, approximately 1 mm thick. Thanks to the spoons, you won't cut the potato all the way through, keeping it whole. Place the potatoes in an ovenproof dish.

Cut the 'top' off the garlic heads with a sharp knife (the cut part should expose the garlic cloves). In a small bowl, mix the olive oil with the potato seasoning. Season the potatoes with salt and freshly ground red pepper. Then brush each potato and the garlic with the oil and seasoning mixture, reserving a little oil for later. Place the rosemary sprigs among the potatoes.