Hasselback potatoes are an attractive and delicious way to enjoy baked potatoes. Each potato is thinly sliced without cutting all the way through, brushed with garlic‑rosemary butter and olive oil, then roasted until the edges are crisp and the interior is soft and creamy.
This recipe is for anyone who loves potatoes. The crisp, fanned slices give these potatoes great visual appeal and make them a standout side for weeknight dinners or special occasions. When baked, the thin outer layers become golden and crunchy while the centers remain tender and buttery.
The key to excellent Hasselback potatoes is getting seasoning into the thin gaps between slices. Brushing melted salted butter allows the flavor to slide into those spaces, seasoning the potato more effectively than dry rubs alone. In this version we use a garlic and rosemary‑infused butter for a rich, aromatic finish.
How this Hasselback potato recipe is different
Many versions rely only on olive oil, salt and pepper. This recipe layers flavors: olive oil promotes crisp edges while salted butter adds richness and helps the seasoning penetrate between slices. Fresh garlic and rosemary deliver an herbaceous aroma that complements the potato’s natural sweetness.
A helpful tip: brush the potatoes with an initial mix of olive oil, salt and pepper before the first bake. After about three‑quarters of the bake time, remove the potatoes and baste them with melted salted butter combined with minced garlic and rosemary. Adding the garlic and herbs later prevents them from burning and keeps their flavor bright.
Using salted butter is recommended because the salt in the melted butter better seasons the interior of the slices where dry salt cannot reach easily.
Ingredients
- Potatoes: choose starchy or all‑purpose varieties such as russet or Yukon Gold for the best texture.
- Salted butter: melted and mixed with garlic and herbs so it seeps between the slices.
- Garlic: minced fresh garlic provides robust flavor.
- Rosemary: fresh rosemary gives a piney, herbaceous note; thyme can be substituted if preferred.
- Olive oil: helps crisp the exposed edges of each slice.
- Salt and pepper: to taste, for seasoning throughout.
How to make Hasselback potatoes
Preheat the oven to 425°F (220°C).
- Wash and dry the potatoes. Trim a small slice from the bottom so each potato sits flat.
- To slice, place a potato between two wooden spoons or chopsticks. Slice thinly across the potato, letting the stops prevent cutting through so the slices remain attached at the base.
- In a small bowl combine olive oil with a pinch of salt and pepper.
- Place the potatoes on parchment‑lined baking sheet and brush them with the olive oil mixture, making sure oil gets into the gaps between slices. Season lightly with more salt and pepper.
- Bake for about 30 minutes. While the potatoes roast, add minced garlic and chopped rosemary to melted salted butter.
- Remove the potatoes after 30 minutes and baste them generously with the garlic‑rosemary butter, pushing some of the mixture into the slices.
- Return the tray to the oven and bake another 15–25 minutes until the slices fan and the edges are golden and crisp. If desired, baste once more with the pan juices before finishing.
- Garnish with chopped parsley or extra rosemary and serve hot.
Storage instructions
Hasselback potatoes are best served immediately while the edges are crisp and the centers are tender. Store leftovers in an airtight container in the refrigerator for up to four days.
Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until the exterior regains some crispness.
What to serve with
These potatoes pair well with a dollop of sour cream, chives, or a sprinkle of grated Parmesan. They make an excellent side for roasted or grilled proteins such as roast chicken, salmon, pork tenderloin or pork chops. Complete the plate with roasted vegetables or a fresh green salad for a balanced meal.
Try these potato recipes too
- Mashed Potato Pancakes
- Red Potato Salad
- Cinnamon Maple Roasted Sweet Potatoes
- Crispy Skillet Breakfast Potatoes
- Potato Breakfast Casserole with Bacon
- Lemon Dill Potato Salad (No Mayo)
- Instant Pot Potato Soup with Sausage
Rosemary Garlic Hasselback Potatoes
Ingredients
- 6 Medium Potatoes
- ¼ cup Olive oil
- 3 tablespoon Salted butter
- 1 tablespoons Garlic minced
- 2-3 sprigs Rosemary
- Salt and pepper to taste
Instructions
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Preheat oven to 200°C/400°F.
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Clean the potatoes and trim a small flat edge so they sit steady. Place each potato lengthwise between two wooden spatulas or chopsticks to protect the base while slicing.
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Slice the potatoes into thin, even slices, stopping when the knife meets the spatulas so the slices remain attached at the bottom.
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Arrange the potatoes on a baking tray and brush generously with olive oil. Season with salt and pepper.
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Bake for 30 minutes, then remove and baste with the pan oil or reserved butter. Return to the oven and bake another 20–30 minutes until the potatoes are cooked through and the slices have fanned.
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While baking, combine melted salted butter with minced garlic and rosemary.
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Brush the garlic‑rosemary butter between the slices so the flavors penetrate the potato.
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Bake an additional 15–20 minutes until the skins are crisp and the garlic turns golden. Optionally baste once more with pan juices before removing.
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Finish with chopped parsley and serve hot.