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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 crispy 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

• Yukon Gold 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 russet potatoes 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:

1. 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.
2. Hold the end of one potato. Use a sharp knife on a cutting board 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 cutting thin slices with the remaining potatoes.
3. 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. (Make sure to get inside the potato slices.)
4. 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.
5. Roast in the oven for another 30 minutes, until the largest potato is fork-tender. Serve warm.

Now, wasn’t that easy?

You are going to adore these delicately layered rosemary and garlic roasted potatoes! You can even try sprinkling some cheese on top for more flavor. 

Get the Full Crispy Hasselback Potatoes With Rosemary And Garlic Recipe Below!

Potato Tips

• You can store the leftovers in an airtight container in the fridge for up to 5 days. 
• Top these potatoes with all your favorite toppings such as: sour cream, bacon, cheese, or even chili!

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

Print

Crispy Hasselback Potatoes with Rosemary and Garlic

Crispy Hasselback Potatoes with Rosemary and Garlic – A simple hasselback potato recipe with crispy skin, soft interior folds, and tons of herb flavor!

Course Side Dish

Cuisine American, Swedish

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10

Calories 131kcal

Author Sommer Collier

Ingredients

• 3 pounds Yukon Gold potatoes
• 4 tablespoons bacon grease or olive oil
• 5 cloves garlic
• 4 sprigs rosemary
• Salt and pepper

US Customary – Metric

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

You can use potatoes other than Yukon Gold, such as red potatoes or white potatoes; however, I find that you don’t get quite the same incredibly crispy texture as yellow Yukon potatoes.

Nutrition

Serving: 0.5potato | Calories: 131kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 22mg | Potassium: 568mg | Fiber: 3g | Sugar: 0g | Vitamin C: 16mg | Calcium: 44mg | Iron: 4.4mg

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