• Preheat the oven to 400 degrees. Place 2 wooden spoons (tapered ends) next to a potato on a cutting board. Cut straight down with a knife to the bottom - not cutting all the way through.

  The spoons act as a guide (can use chopsticks too), you do not want to cut all the way through. Continue cutting slits down the potato at 1/4 inch intervals. Cut all the potatoes and place them in a heavy baking pan to fit.

Make the Glaze:

• Mix together in a small bowl, the olive oil, 2 T. maple syrup, salt, cinnamon and pepper flakes. Brush over the potatoes. Cover with heavy foil, crimp tightly. Bake in the oven one hour until the potatoes are mostly cooked, and they "fan out" (separate.)
• Carefully remove the foil and tuck the garlic into all the crevices. Top with the rosemary. Pour 1/2 cup of water and 1 T. maple syrup on the bottom of the pan. Baste with the glaze over the potatoes.
• Bake uncovered until the potatoes are fully cooked, and slightly browned - caramelized around the edges. Remove from the oven. Top each with some maple sugar for an extra boost of maple flavor. Can make at this point up to 2 days before serving.

To Serve:

• Add grated gouda cheese evenly over the warm hasselback potatoes. Bake until melted and bubbly, about 5 minutes. Broil 6" from the heat source for crispier potatoes, watch carefully.