Crispy Rosemary Butter Roasted Hasselback Potatoes

Mmm mmm.  We love potatoes (but who doesn't?!) and these are wonderful.  The other day, I was at Sur La Table and spotted a special device to make cutting Hasselback style much, much easier:
https://www.surlatable.com/hasselback-potato-prep-set/PRO-2419406.html
So, yes, I had to get one, of course!  Very glad I did, too, as I want to make these again and again (and my hubby wants me to as well :)) 10/10.

Link to original recipe: https://www.halfbakedharvest.com/crispy-rosemary-butter-roasted-potatoes/#bo-recipe

Ingredients:

3 lb. small Yukon gold potatoes, sliced Hasselback-style (1/8" slices that go almost all the way through, but still leave the potato together)
6 T. butter
1 T. fresh rosemary, chopped, plus 3 whole sprigs
1 tsp. kosher salt
1/2 tsp. coarse ground pepper
6 cloves garlic, halved and smashed
fleur de sel (or flaky sea salt)

Directions:

1. Heat oven to 450°F (note to self: I used the upper/convection roast setting for this)

2. Melt butter in a small bowl.  Stir in the chopped rosemary, kosher salt, and pepper.

3. Dip/roll the potatoes in the butter mixture, then place each, cut side down, in a roasting pan.

4. Drizzle any remaining butter mixture atop the potatoes and nestle the rosemary sprigs and smashed garlic halves among the potatoes.

5. Roast the potatoes for 25 min.  Turn the potatoes over (cut side up) and continue roasting for additional 20 min.

6. Sprinkle generously with fleur de sel/flaky sea salt all over and enjoy!