Hasselback Potatoes

• 2kg sebago potatoes, peeled
• 2 tablespoons butter, softened
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 tablespoon rosemary leaves, finely chopped

1. Preheat oven to 220°C. Place potatoes, 1 at a time, on a large metal spoon. Using a sharp knife, thinly slice potato without going all the way through (the spoon will help to keep the depth even). To prevent browning, keep sliced potatoes in a bowl of cold water while preparing remaining potatoes.
   
   
2. Pat potatoes dry with paper towel. Place, cut side up, in a shallow roasting pan. Combine butter, oil, garlic, rosemary and salt and pepper in a bowl. Brush three-quarters of the butter mixture over potatoes. Roast potatoes for 20 minutes. Remove from oven.
   
   
3. Brush potatoes with remaining butter mixture. Roast for 30 to 35 minutes or until golden and tender.