Looking to up your potato game? These hasselback potatoes with a fragrant rosemary twist are about to make you a kitchen hero. Crispy on the outside, tender on the inside, and bursting with savory herb flavor – they’re the perfect side dish for any meal.
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Get ready to take your potato game to the next level with these delectable hasselback potatoes infused with butter and rosemary. Hasselback potatoes might sound fancy, but trust me, they’re super easy to make and they look like something out of a gourmet restaurant. Picture this: thin slices of golden-brown potatoes, baked to perfection, with a subtle hint of rosemary that’s as fragrant as it is flavorful.
The secret here is the way these potatoes fan out as they bake, creating a crispy outer layer while staying irresistibly creamy inside. It’s like a magic trick in the kitchen that’s bound to impress your friends and family.
If you’re looking for more impressive sides that are actually really easy to pull off, we’ve got you. This no-stir polenta is easy and delicious, this mushroom risotto is next-level impressive, and this browned butter parsnip mash is a fun spin on mashed potatoes.
Why You’ll Love This Recipe
- It’s special – this isn’t your typical potato recipe! The cuts in the potato allow the butter to seep into the center, making the for the creamiest inside and the crispiest, most delicious outside.
- It’s easy – though these potatoes may seem fancy, they’re actually incredibly easy to pull off. We’ve got a great hack to help you cut those taters perfectly.
Hasselback Potatoes Recipe Ingredients
Four ingredients stand between you and the yummiest potato side you’ve ever had! Find ingredient notes (including substitutions and swaps) below.
- Potatoes – Yukon gold potatoes work best here because they’re super creamy and their skin is nice and thin.
- Butter – you’ll need at least 6 tablespoons of melted butter to properly baste the potatoes. If you’re planning on basting a third time (just before serving), be sure to have 2 extra tablespoons on hand too.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it dairy-free – if you don’t tolerate butter well, feel free to use olive oil in its place for this recipe.
- Add cheese – add grated parmesan cheese to the potatoes 30 minutes before they’re done baking for a yummy, cheesy spin on the recipe!
- Add herbs – any combination of fresh chopped herbs would be a great addition to these potatoes. You could even make a garlic herb butter to baste the potatoes with vs just using regular butter.
How to Make Hasselback Potatoes
This recipe is made especially easy thanks to our cutting board hack below. Follow along for the full how-to.
Step 1: Preheat the oven to 375°F. Place the potato between two cutting boards of equal thickness that come about a third 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.
Step 2: Place the potatoes on a rimmed baking sheet and brush liberally with the melted butter.
Step 3: Sprinkle on sea salt and chopped rosemary. Bake for 45 minutes, baste the potatoes again with melted butter, then bake for 45 more minutes.
Step 4: Brush the melted butter over the potatoes one more time, then serve and enjoy!
Recipe Tips
Keep basting – if you want the potatoes to be extra crispy, keep basting them with either the butter that fell into the pan (spoon it back over the potatoes) or additional melted butter. There isn’t a limit to how often you can baste! We say a minimum of two times, but more is totally fine.
Bake them upside down – bake the hasselback potatoes upside down so that the cut side cooks in the butter, then flip the potatoes right side up for the last 30 minutes of baking time. If you do this, you won’t have to baste as often, but the potatoes also won’t be quite as pretty as when their cut side-up the entire time.
How to Serve
We recommend serving the hasselback potatoes warm alongside the rest of your meal (pan-seared filet mignon and roasted asparagus would be divine accompaniments).
If you want to take these little beauties to the next level, serve them with a little spoonful of crème fraîche or sour cream with a few chives sprinkled on top.
How to Store and Reheat
Store any leftover potatoes in an airtight container in the fridge for up to 5 days.
To reheat, either pop a couple in the microwave for 1-2 minutes until warmed through, or reheat them in a 350°F oven for 10-12 minutes (the oven reheat will make for the crispiest leftovers).
Frequently Asked Questions
I wondered the same thing! Upon my research, though, I learned that the name comes from a restaurant in Stockholm, Sweden called Hasselbacken, where hasselback potatoes were first created sometime in the 1940s or 50s.
Nope! No need to peel your hasselback potatoes before baking them – the Yukon gold potato skin is so thin that it honestly doesn’t even feel like it’s there at all.
While we are major make-ahead fans, we actually don’t recommend making these in advance. The texture of these potatoes straight from the oven just can’t be beat.
More Favorite Holiday Sides
If you tried these Hasselback Potatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Hassleback Potatoes with Rosemary
Ingredients
- 3½ pounds Yukon gold potatoes
- 6 tablespoons melted butter, divided (plus 2 more tablespoons if basting a 3rd time)
- 1 teaspoon sea salt
- 1 tablespoon fresh rosemary, finely chopped
Instructions
- Preheat the oven to 375°F.
- Place a potato between two cutting boards of equal thickness that come about ⅓ of the way up the potato. Make a series of ⅛-inch slices along each potato, slicing ⅔ of the way through. Run your knife down through the potato until it hits the bordering cutting boards and then stops.
- Place the potatoes on a rimmed baking sheet and brush liberally with melted butter. Sprinkle on sea salt and chopped rosemary.
- Bake for 45 minutes, then baste with melted butter, and continue to bake for 45 more minutes, until potatoes can be easily poked through with a fork and edges are golden and crisp.
- Let cool slightly, baste with more melted butter (optional) and serve!
Nutrition
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
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.
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!
+ 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!
Boards are flat! I’ll see if I can post a photo soon…
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
Perfectly put, Sara! Thank you!