Preheat the oven to 425°F. Spread entire bag of frozen potatoes evenly across an 11” x 17” baking sheet lined with parchment paper and bake for 7 minutes. Remove from the oven. Potatoes should still be cool enough to handle but thawed enough to slice.

Transfer potatoes to a cutting board and thinly slice each potato crosswise, stopping before reaching the bottom to keep each potato whole and intact. Placing the potatoes in between two chopsticks helps create a guide to prevent slicing all the way through.

Place potatoes back onto the baking sheet with the sliced side facing up and bake for 8 minutes.

Meanwhile, melt butter in a small saucepan over low heat. Stir in garlic and rosemary.

Brush butter mixture over each potato; season with salt and pepper. Bake potatoes for another 5 minutes.

Top each potato with a small pile of Parmesan cheese and place potatoes back into the oven for an additional 2-3 minutes or until potatoes are fork tender and the cheese has melted.

Lightly season each baby Hasselback potato with more salt and pepper and finish with a sprinkle of fresh rosemary.