My love for Potatoes knows no boundaries. In fact, I’m even contemplating the idea of dedicating an entire month of posts to different potato recipes of the world. Mmmm……..Yum.
Needless to say, I’ve never met a potato I didn’t like. Especially when they’re all dolled up like these lovely Hasselback Potatoes.
Rosemary-Garlic Hasselback Potatoes to be exact.
Now say that three times fast.
Originating from Sweden, these potatoes are meant to mirror the fan shape created by accordions. But don’t let their looks fool you as they’re super easy to make and can dress up any dinner plate.
In addition to the elegant look, there’s also some brilliance to the way these potatoes are sliced. With the additional crevices that are exposed to the heat, the exterior becomes deliciously crispy while the interior remains super tender.
As for these potatoes, I chose to pair them with both rosemary and garlic but the options are endless. Parmesan cheese, chives, bacon…….so many choices, so little time 🙂
Rosemary-Garlic Hasselback Potatoes
4 Medium Sized Yukon Gold Potatoes, washed and dried
½ Cup Olive Oil
4 Sprigs Fresh Rosemary
3 Whole Garlic Cloves, thinly sliced
Sea Salt and Black Pepper
Place oil and rosemary in a small saucepan and heat on medium-low for 8-10 minutes. Remove from heat and allow to cool to room temperature.
Preheat oven to 425 degrees F. Place one potato on a cutting board. Starting from one end of the potato, make slits about 1/8 inch apart but do not cut all the way through the bottom. You can also place the potato in a wooden spoon before you make the slices. The spoon will act as a “guard” to help you not slice all the way through the bottom. Repeat with the remaining potatoes.
Carefully slip one slice of garlic in between every few segments of the potatoes until all the garlic has been evenly distributed. Place potatoes on a baking sheet and brush them all over with the rosemary infused oil. Season with sea salt and pepper.
Bake the potatoes for 30-40 minutes, depending on size. Interior should be soft and exterior should be slightly crisp.
27 thoughts on “Rosemary-Garlic Hasselback Potatoes”
Wow so cute and delicious!! I think my kids will love these (and probably say it looks like a caterpillar )!
OMG–they do look like caterpillars!-lol! And if you drizzled a little herb oil or pesto over them, they would look like them even more! 🙂
Ummmm, DELICIOUS! I need to try these asap!
THANKS Allison ❤
Gorgeous photos! And this looks like such a new and interesting way to prepare potatoes. I love the idea that all the inside parts get crispy. I have to try this!
You really must try it! It’s too easy and DELISH to pass up 🙂
pretty! not a big potato person but even these make my mouth water!!!
Just beautiful! Their shape reminds me of eggs.
beautiful potatoes..I’ll give it a try! 🙂
Those are beautiful and sound amazing! I definitely want to try this, thanks so much for sharing!!
Very nicely presented. I love potatoes….look really yummy!
Making these tonight…can’t wait to taste them. I added a little thyme to the oil oil just because I had some 🙂
ok thats really freaking cool
wow, those look very elegant. i like how more surface area = more golden brown delicious bits per potato
how did you get the potatoes to fan so evenly? when i make these, the slices often stick together – these are so perfect and beautiful!
Made these tonight with basil-infused oil (had it on-hand but no rosemary) and inserted a small piece of garlic between every slice (i love roasted garlic by itself or as garlic mashed potatoes–hard for there to be too much garlic for me). They smell awesome cooking, they are easy to do, they fanned beautifully, and are “off-the-chain” good. Thanks for sharing the recipe.
Robert Irvine just did a 5 minute demonstration on THE BEST THING I EVER ATE where he took it to a “cheese” level. These seem very forgiving and you can do almost anything with them as far as seasonings. I will try soon!
Making them tonight! I love the Internet!