Hassleback Potatoes with Rosemary

0 Preheat the oven to 375°F.
1 Place a potato between two cutting boards of equal thickness that come about ⅓ of the way up the potato. Make a series of ⅛-inch slices along each potato, slicing ⅔ of the way through. Run your knife down through the potato until it hits the bordering cutting boards and then stops.
2 Place the potatoes on a rimmed baking sheet and brush liberally with melted butter. Sprinkle on sea salt and chopped rosemary.
3 Bake for 45 minutes, then baste with melted butter, and continue to bake for 45 more minutes, until potatoes can be easily poked through with a fork and edges are golden and crisp.
4 Let cool slightly, baste with more melted butter (optional) and serve!