Rosemary and Garlic Hasselback Potatoes
The Hasselback is one of the most impressive techniques you can use on the humble potato. It’s also one of the easiest. Today I’m delighted to share my recipe for rosemary and garlic Hasselback potatoes with you. If you’re a potato lover, you will NOT want to miss this one! Hasselback potatoes are a must-try, in my opinion. They are basically baked potatoes partially cut into a beautiful, fan-like shape. Drizzle with oil and spices and bake, and what comes out of the oven? A gorgeous baked potato with a crispy, French-fry-like feel. They are SO GOOD.
Where do Hasselback recipes come from?
The name for this fancy potato preparation is derived from its place of origin. It is believed that chef Leif Elisson developed the recipe in 1953 when he worked at the Hasselback Hotel and Restaurant in Stockholm, Sweden. Every time I make one of these, I’m thanking Mr. Elisson in my mind. His Hasselback potato is one of the most gorgeous and delicious side dishes ever created!
Do you need any special equipment to get the unique shape?
This recipe requires just five ingredients (plus salt and pepper) and can be prepared with almost any kind of spud, though I prefer Yukon gold potatoes. The only unusual item needed to create these accordion-style potatoes is a pair of chopsticks. Yes, chopsticks!
Can you use the Hasselback technique on other vegetables?
Yes, absolutely! Once you learn the simple technique of cutting potatoes accordion style, you can recreate this for other vegetables as well. Another easy Hasselback recipe that I highly recommend is my Roasted Hasselback Butternut Squash recipe to see how I use chopsticks to make the uniform cuts.
Want more fancy (yet easy) potato recipes?
What to serve with Hasselback potatoes?
Hasselback potatoes go well with almost anything. Here are some dishes that you can try!
Rosemary and Garlic Hasselback Potatoes Recipe
Ingredients
- 6 Yukon gold or Russet potatoes
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 6 whole garlic cloves, peeled and sliced thinly lengthwise
- 6 to 8 sprigs of fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees. Pull the needles from a few of the rosemary sprigs. You will use these to season your potatoes. Save the remaining intact sprigs for garnishing your serving platter.
- Wash and dry your potatoes. Leave the skin on—it’s responsible for the crispy outer layer of the finished potatoes.
- Lay two wooden chopsticks down on a cutting board, about two inches apart. Set the potato horizontally between the chopsticks. Using a sharp knife, cut the potatoes crosswise into ⅛-inch slices. The blade should land on the chopsticks so you don’t cut the potato all the way through. It’s genius! Repeat with the remaining potatoes. If you want to see how I do this special cutting technique, check out how I made my Hasselback Butternut Squash.
- Tuck some fresh rosemary needles between the potato slices. If you like garlic, you can stick some slivers of garlic in there too! Sprinkle the potatoes with salt and pepper.
- Mix some olive oil and melted butter in a small bowl. Using a pastry brush, coat the potatoes liberally with this mixture. This will make the potato slices fan out during baking.
- Bake for 30 minutes. Take the potatoes out of the oven and brush them again with the butter and olive oil mixture. Make sure to get plenty in between the slices! Bake for an additional 25 minutes to make them extra crispy.
- Remove your potatoes from the oven and garnish with sprigs of fresh rosemary before serving. Enjoy!
