Crispy Hasselback Potatoes with Rosemary and Garlic
With alluring layers of starchy goodness, these Crispy Hasselback Potatoes with Rosemary and Garlic are a perfect side dish for any dinner!
Meet Your Meat’s New BFF
Today I’ve got a wonderful side dish for you that pairs perfectly with just about any protein… Steaks, chicken, roasted lamb, baked ham, pork chops, you name it.
Our Crispy Hasselback Potatoes with Rosemary are a crowd pleaser, no matter what you serve with them.
They look positively tantalizing, right?
What are Hasselback Potatoes?
Hasselback Potatoes are a style of baked potato that was first created in a tavern in Sweden called Hasselbacken. They are a beloved part of Swedish cuisine that have been replicated all over the world into many variations, with uncountable toppings.
Hasselback potatoes are popular because of their visual appeal. Yet, they also have a lot to offer in taste and texture. The thin rims of skin around each slice turn ultra cripsy and chip-like while baking. However, the interior layers become soft and sumptuous, seasoned with garlic butter, herbs, and spices that pool down between the folds.
These beauties are baked potatoes at their finest!
Here’s What You Need to Make Hasselback Potatoes
- Potatoes
- Bacon grease or Olive oil
- Garlic
- Fresh rosemary
- Salt and Pepper
How Do You Make Hasselback Potatoes?
People often look at these impressive potatoes and immediately think, “That’s too fancy. I can’t pull that off.”
I’m here to tell you, yes you can!
Hasselback potatoes are extremely easy to make.
Simply hold a potato at one end, and gently slice thin sections about two-thirds the way down into the potato, leaving the base solid.
You can cut thick slices if you like. Yet I find you get a much better texture and look when you try to make the slices 1/16th to 1/8th inch wide.
What Potato Makes the Best Baked Potato?
I find that hasselbacks, and baked potatoes in general, are best made with the starchiest varieties of potatoes, like russets and Idaho potatoes.
These super starchy potatoes hold up the best to the high heat required to achieve perfect crispiness.
Side note: I personally like the starchy, yellow fleshed Yukon Gold potatoes for all baked potato preparations, as well as for mashed potatoes.
Can You Make Hasselback Potatoes with Red Potatoes?
Yes, you can make my Hasselback Potatoes recipe with red potatoes. However, Crispy Hasselback Potatoes with Rosemary and Garlic do not turn as crunchy on the outside, or open up as much while baking, if made with any sort of new potato.
For the fabulous contrast of textures, with crispy edges and delicate folds, use starchy potato varieties.
Ready to Make Crispy Hasselback Potatoes with Rosemary and Garlic?
Great! Here are the basic steps:
- First, slice the potatoes thinly, leaving a 1/2 inch base at the bottom to hold them together.
- Roast the sliced potatoes on a prepared baking sheet with olive oil (or bacon grease,) fresh rosemary sprigs, and smashed garlic cloves.
- Half way through cooking, brush the herb-infused oil over the surface of the potatoes, making sure it seeps down into the layers, and continue roasting in the oven until crispy.
Now, wasn’t that easy?
Get the Full Crispy Hasselback Potatoes With Rosemary And Garlic Recipe & VIDEO Below!
You are going to adore these delicately layered rosemary and garlic roasted potatoes!
More Delicious Dinner Ideas
- Baked Ham with Brown Sugar Glaze
- Honey Orange Roasted Chicken
- Southern Cat Head Biscuits
- Porterhouse Steaks with Compound Butter
- Smoked Salmon Deviled Eggs
- Fluffy French Silk Pie
Crispy Hasselback Potatoes with Rosemary and Garlic
Ingredients
- 3 pounds Yukon Gold potatoes
- 4 tablespoons bacon grease or olive oil
- 5 cloves garlic
- 4 sprigs rosemary
- Salt and pepper
Instructions
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
- Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
- Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
- Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
- Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.
Video
Notes
Nutrition
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So many pop up ads on this site I gave up before I could read the entire recipe. No less than five ads popped up before I even got to the ingredients list. Ridiculous.
Dave,
Don’t give up. Yes, the ads are very annoying but I have made about a dozen recipes from this website and my family has loved each one. Tom
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Thanks for your help!
Sommer,
I am always pleased with your recipes but the Hasselback potatoes are unique in their appearance. It is unusual for people to see something new and they immediately want to taste it. There are so many flavor profiles that will go with this.
I found that chopsticks make the bottom too thin so I cut 1/2 inch dowels into 6 inch pieces to make the base 1/2 inch thick. It worked perfectly. I wiped the dowels with several coats of walnut oil to make them easier to keep clean and they are in my utensil drawer.
Thank you for a truly unique recipe.
Beautiful dish, but how can a klutz like me slice the potatoes so evenly?
Hi Becky,
LOL! You can do it!! Just make sure your knife is sharp and you curl your fingers back.
I did 1 TBL Bacon Grease, 2 TBL Italian Olive Oil with Red Pepper Flakes, and Garlic. Heated that up. I brushed the oil mixture on top and in between the pieces. Then I rubbed the garlic and pushed that in between the pieces. I sprinkled with crushed dried Rosemary, Himalayan Pink Salt and some Black Pepper. When I took them out, I spread a bit of butter across the top. I GOTTA TELL YOU, AWESOME!!!!
I always love to make Hasselbeck potatoes; you can do SO much with them and they’re such an elegant addition to “plain ol’ potatoes” on your table!
I always seem to have one problem though–I can never get my potatoes to “fall apart,” without them “falling apart”! I usually just cut them all the way through and arrange them in rings in my cast iron skillet. How can I get the potatoes to separate their layers and accept all the yummy seasonings, without cutting too far through the potato?
Put a pencil on either side of the potato, and slice down to the pencils! Works every time 🙂
I look for potatoes that are kind of flat on one side and make that the bottom. Then I put a chopstick on each side and make the cuts. I stay away from the ends that slope up above the top of the chopsticks or just cut shallower there. I suppose one could even make a flat cut across the bottom to keep them even. Never tried that yet.
Hi Stephanie, I put a wooden chopstick on each side of the potato.
Great tip Denise!
Dear Sommer,
Made these Hasselback Potatoes with Rosemary and Garlic last week! Great recipe, easy to follow directions and turned out scrumptious! Thank you for sharing!
My husband and son loved the crispy and flavorful potatoes so much I’m making them again to go with dinner tonight!!!
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These were so good! They would be perfect for having guests over – great flavor and presentation.
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You nailed the crispy factor here! I like them with thyme too.