Rosemary-Garlic Hasselback Potatoes Recipe | Betty Crocker

Ingredients

• 3 tablespoons butter, melted
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary leaves
• 4 cloves garlic, finely chopped
• 1 1/2 teaspoons fine kosher or sea salt
• 1/2 teaspoon pepper
• 3 1/2 lb Yukon Gold potatoes, peeled and cut crosswise into 1/8-inch slices (about 8 potatoes)
• 1/3 cup grated fresh Parmesan cheese
• Fresh rosemary sprigs