Rosemary Garlic Hasselback Potatoes: A Crispy, Herb-Infused Side Dish

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Rosemary Garlic Hasselback Potatoes are a tasty twist on regular baked potatoes. You can make these fancy-looking spuds by slicing potatoes thinly, but not all the way through, then baking them with garlic, rosemary, and butter. The result is a crispy outside and a soft inside, with lots of flavor in every bite.

To make these potatoes, you’ll need to preheat your oven to about 425°F. While it heats up, you can prepare the potatoes by washing them and making thin cuts across the top. Then, mix melted butter with garlic and rosemary, and brush this mixture over the potatoes. Bake them for about an hour, and you’ll have a yummy side dish that looks great on any plate.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make delicious rosemary garlic hasselback potatoes:

• 4 medium Yukon Gold potatoes
• 1/2 cup olive oil
• 4 sprigs fresh rosemary
• 3 garlic cloves, thinly sliced
• Sea salt and black pepper to taste

Can’t find Yukon Gold potatoes? Try Russet or red potatoes instead. They’ll work just as well!

No fresh rosemary on hand? You can use dried rosemary in a pinch. Use about 1 teaspoon of dried rosemary to replace each sprig of fresh.

If you’re out of olive oil, you can swap it for melted butter. This will give your potatoes a richer flavor.

Don’t have fresh garlic? Garlic powder can work too. Use about 1/4 teaspoon of garlic powder for each clove of fresh garlic.

Feel free to add other herbs or spices to mix things up. Thyme, paprika, or even grated Parmesan cheese can be yummy additions to your hasselback potatoes.

Instructions

Ready to make some tasty Rosemary Garlic Hasselback Potatoes? Let’s get started!

Preheat your oven to 425°F. While it’s heating up, wash and dry your potatoes. Leave the skins on for extra flavor and nutrients.

Next, carefully cut thin slits across each potato. Stop just before you reach the bottom so the slices stay connected. Don’t worry if you accidentally cut through – it happens!

Mix melted butter, olive oil, minced garlic, chopped rosemary, salt, and pepper in a bowl. This will be your flavor-packed coating.

Brush this mixture over the potatoes, making sure it gets between the slices. Place them on a baking sheet lined with parchment paper.

Pop the potatoes in the oven for about 60 minutes. They’re done when they’re golden and crispy on the outside, and soft on the inside.

For extra crispiness, turn on the broiler for the last few minutes. Keep a close eye on them to avoid burning.

Once they’re out of the oven, let them cool for a few minutes. Then, enjoy your crispy, flavorful Rosemary Garlic Hasselback Potatoes!

Tips, Tricks & Storing

Want to make perfect Hasselback potatoes? Here are some handy tips:

Use a wooden spoon or chopsticks on each side of the potato as you slice. This prevents you from cutting all the way through.

Pick evenly sized potatoes for consistent cooking. Russet or Yukon Gold work great.

Brush the potatoes with oil or melted butter a few times during baking. This helps them get extra crispy.

Try stuffing herbs, garlic slices, or thin cheese between the cuts for more flavor.

Don’t rush the cooking process. Low and slow is key for crispy outsides and creamy insides.

Storing leftovers? Let them cool completely, then put them in an airtight container in the fridge. They’ll keep for 3-4 days.

To reheat, pop them in a 350°F oven for about 15 minutes. This helps maintain their crispiness.

You can also prep these potatoes ahead of time. Slice them, then store in cold water in the fridge for up to 24 hours before cooking.