Fed & Fit

Rosemary Sea Salt Hasselback Potatoes

These Rosemary Sea Salt Hasselback Potatoes are a perfect combination of crispy and baked potato. I walk you through my trick to cutting the potatoes so that you have even thickness all the way through. These will make the perfect side dish to any meal, fancy or every-day!

Rosemary Sea Salt Hassleback Potatoes

Rosemary Sea Salt Hasselback potatoes

You know what you deserve? You deserve to be LAUDED for your kitchen skills. You really do. You work hard, you put a lot of thought into your meal planning, and you chop, stir, and saute with love. Preparing a delicious, nutritious meal takes effort and I want you to be PRAISED for it!

Now, our families may not always remember to praise our efforts when we whip up something in our usual rotation (totally normal). But when we put a new spin on an old food, it tends to turn heads and (you guessed it) provoke praise. THAT is my goal for you with this recipe. Even though these potatoes are made with perfectly simple, seasonal ingredients, they're special and praise-provoking.

Here's the magic of the hasselback potato…

Rosemary Sea Salt Hassleback Potatoes

Rosemary Sea Salt Hassleback Potatoes

Hasselback potatoes are potatoes that are cut about 1/2 to 3/4 of the way through and THEN buttered + seasoned. They're baked and, because of the lovely slices, result in part crispy potato goodness and part baked potato. They're magical and your dinner guests will applaud your skills.

That being said, it doesn't take a whole lot of skill to pull these off (though, you don't have to tell them that). My trick to an easy hasselback potato is simple:

  1. Place the potato between two cutting boards of equal thickness.
  2. Run your knife down through the potato until it hits the bordering cutting boards and then stops.
  3. Proceed with thin slices (about 1/4 of an inch apart from each other).
  4. Drizzle with melted butter, sprinkle with sea salt + herbs, and bake until they're golden and perfect.

To serve, I recommend doing so warm! A little spoonful of crème fraîche or sour cream with a few chives sprinkled in would be a lovely addition.

I hope you enjoy these potatoes and I hope that, EVEN though they're pretty simple, they help you get the kitchen recognition you so rightly deserve.

Enjoy!

Rosemary Sea Salt Hassleback Potatoes

Prep Time 00:20 Cook Time 01:00 Total Time 1:20 Serves 8-10
5.0 rating
1 reviews

 

Ingredients

  • 3 1/2 pounds Yukon gold potatoes
  • 4 tablespoons extra virgin olive oil, or melted butter
  • 1 teaspoon sea salt
  • 1 tablespoon fresh rosemary, finely chopped

Directions

  1. Preheat the oven to 375 F.
  2. Place the potato between two cutting boards of equal thickness that come about 1/3 of the way up the potato. Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through. Run your knife down through the potato until it hits the bordering cutting boards and then stops, making 1/4-inch slices. 
  3. Place the potatoes on a rimmed baking sheet and brush liberally with olive oil. Sprinkle on sea salt and chopped rosemary. 
  4. Bake for 1 hour, until potatoes can be easily poked through with a fork and edges are golden and crisp.
  5. Let cool slightly and serve!

by

Recipe Notes

 

   

7 Responses to “Rosemary Sea Salt Hasselback Potatoes”

  1. #
    1
    Jennyposted December 21, 2017 at 12:49 pm

    Yum! I am a little confused about your trick for cutting the potatoes. Any chance you can post pictures of how you do it? Thanks!

    • #
      Allisonposted December 25, 2017 at 2:54 pm

      + 1 … unsure about how thos is set up. Chopping boards are both flat/horizontal or standing up? How does it all hold together when slicing?

      Trying to picture it.

      Thx!

    • #
      Cassyposted December 29, 2017 at 12:33 pm

      Boards are flat! I’ll see if I can post a photo soon…

    • #
      Saraposted January 1, 2018 at 8:53 pm

      I think both cutting boards are flat on the counter side by side with a space between them. The potato sits on the counter between the cutting boards. When you make your slices, the knife stops at the cutting boards instead of going all the way through the potato onto the counter top. This is how I was visualizing it. Hope this helps

    • #
      Cassyposted January 4, 2018 at 11:59 am

      Perfectly put, Sara! Thank you!

  2. #
    2
    Mrs. Sadlerposted December 21, 2017 at 7:15 pm

    I am making these tonight. They are in the oven right now and they smell so good. I have never made Hasselback potatoes because I was intimidated by them, but this was SO easy.

  3. #
    3
    Jen @ ketoposted January 26, 2018 at 8:25 am

    The photos are tempting. I haven’t tried this yet but will be trying for sure. I’m curious if I can do the slicing of potatoes the same way this is presented. lol

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