Preheat oven 425 degrees F.

Using sharp thin knife, slice potatoes very thinly most of the way through, keeping bottom intact. (Note: If you do slice through, arrange potatoes tightly together in baking dish so they keep their shape.)

In baking dish, arrange potatoes, brush top and sides with oil and season with salt, pepper and paprika. Sprinkle garlic on top, allowing some to fall inside slices.

Place rosemary sprigs on top of potatoes. (Note: Remove them once potatoes are cooked.)

Bake 30-40 minutes, then brush with more oil.

Continue cooking another 15-20 minutes until potatoes are crispy on edges and fork tender on the inside. (Note: For medium-sized potatoes, cooking time is approx. 60 minutes.)

In saucepan over low heat, stir together coconut cream, salt, pepper, curry powder, garlic powder and paprika and heat to warm.

To serve, pour sauce over potatoes and garnish with fresh Rosemary and scallions.