Crispy & Creamy Hasselback Potatoes: My - Kitchen20

Ingredients

• 4 medium-sized russet potatoes (about 200g each)
• 1/4 cup (60ml) unsalted butter, melted
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped (or 1 tsp dried rosemary)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup (50g) grated cheddar cheese (optional)
• 1/4 cup (15g) freshly chopped parsley or chives (optional)