Hasselback C.L.C. Potatoes

• 8 each Yukon gold potatoes
• 2 tbsp Grapeseed oil
• Garlic, sliced
• Rosemary leaves

Make the sriracha mayo - Combine the mayonnaise, sriracha chili sauce & S/P in a bowl. Clean potatoes & parboil in a pot of boiling water. They should still be hard enough to slice through thinly. Slice the potato almost to the bottom without cutting through.

Combine oil, garlic & rosemary in a bowl. Place potatoes on a baking sheet & brush with oil in between the slices