Hasselback Potatoes
With alluring layers of starchy goodness, these Crispy Hasselback Potatoes with Rosemary and Garlic are a perfect side dish for any dinner!
Why We Love This Hasselback Potato Recipe
Today I’ve got a wonderful side dish for you that pairs perfectly with just about any protein… Steaks, chicken, roasted lamb, baked ham, pork chops, you name it.
Our Crispy Hasselback Potatoes with Rosemary are a crowd-pleaser, no matter what you serve with them.
They look positively tantalizing, right?
What are Hasselback Potatoes?
Hasselback Potatoes are a style of baked potato first created in a tavern in Sweden called Hasselbacken. They are a beloved part of Swedish cuisine and have been replicated all over the world in many variations, with uncountable toppings.
Hasselback potatoes are popular because of their visual appeal. Yet, they also have a lot to offer in taste and texture. The thin rims of skin around each slice turn ultra crispy and chip-like while baking. However, the interior layers become soft and sumptuous, seasoned with garlic butter, herbs, and spices that pool down between the folds.
I think this might just be the best potato recipe out there! These beauties are baked potatoes at their finest!
Recipe Ingredients
- Yukon Gold potatoes (or Russet potatoes)
- Bacon grease or Olive oil
- Garlic
- Fresh rosemary
- Salt and Pepper
How Do You Make Hasselback Potatoes?
People often look at these impressive potatoes and immediately think, “That’s too fancy. I can’t pull that off.”
I’m here to tell you, yes you can!
Hasselback potatoes are extremely easy to make.
Hold a potato at one end and gently slice thin sections about two-thirds of the way down into the potato, leaving the base solid.
You can cut thick slices if you like. Yet I find you get a much better texture and look when you try to make the slices 1/16th to 1/8th inch wide.
What Potato Makes the Best Baked Potato?
I find that hasselbacks, and baked potatoes in general, are best made with the starchiest varieties of potatoes, like russet potatoes and Idaho potatoes.
These super starchy potatoes hold up the best to the high heat required to achieve perfect crispiness.
Side note: I personally like the starchy, yellow-fleshed Yukon Gold potatoes for all baked potato preparations, as well as for mashed potatoes.
Can You Make Hasselback Potatoes with Red Potatoes?
Yes, you can make my Hasselback Potatoes recipe with red potatoes. However, Crispy Hasselback Potatoes with Rosemary and Garlic do not turn as crunchy on the outside, or open up as much while baking, if made with any sort of new potato.
For the fabulous contrast of textures, with crispy edges and delicate folds, use starchy potato varieties.
How to Make Crispy Hasselback Potatoes
Great! Here are the basic steps:
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then, pour the bacon grease or oil on the baking sheet and lay the garlic cloves and rosemary on the sheet pan.
- Hold the end of one potato. Use a sharp knife on a cutting board to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat cutting thin slices with the remaining potatoes.
- Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper. (Make sure to get inside the potato slices.)
- Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
- Roast in the oven for another 30 minutes, until the largest potato is fork-tender. Serve warm.
Now, wasn’t that easy?
You are going to adore these delicately layered rosemary and garlic roasted potatoes! For more flavor, you can even sprinkle some cheese on top.
Get the Full Crispy Hasselback Potatoes Recipe With Rosemary And Garlic Recipe Below!
Tips & Tricks
- You can store the leftovers in an airtight container in the fridge for up to 5 days.
- Top these potatoes with all your favorite toppings such as: sour cream, bacon, cheese, or even chili!
- Make them herby! You can top these hasselback potatoes off with freshly chopped herbs like parsley and basil, or drizzle a homemade pesto on top!
- Keep the slices thin! This will ensure that the potato cooks fully throughout and is tender on the inside and crispy on the outside!
MORE DELICIOUS DINNER IDEAS
- Baked Ham with Brown Sugar Glaze
- Honey Orange Roasted Chicken
- Southern Cat Head Biscuits
- Porterhouse Steaks with Compound Butter
- Grilled Blackened Mahi Mahi
- Maryland Crab Cakes (Baked or Sauteed)
- Cheesy Hominy Casserole
- Sweet and Spicy Roasted Broccolini
- Smoked Salmon Deviled Eggs
- Fluffy French Silk Pie
Hasselback Potatoes Recipe
Ingredients
- 3 pounds Yukon Gold potatoes
- 4 tablespoons bacon grease or olive oil
- 5 cloves garlic
- 4 sprigs rosemary
- Salt and pepper
Instructions
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
- Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
- Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
- Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
- Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.
I used small Idaho potatoes w/ EVOO w/ parchment paper. I used two rubber spatulas to keep from cutting too far down on the potatoes. I did have to take the garlic cloves out after the first 30 minutes bc they were black. They turned out really well. My family really enjoyed it. This was the first time we’ve ever had potatoes like this & will continue to make them. Thank you so much for the recipe!
A super easy way to slice the potatoes and not go through the bottom is to either use two chopsticks, placing the potato between them and slice away the sticks stop you from going all the way to the bottom. The other trick is to use a large spoon, laying the potato in the spoon while slicing which also keeps you from slicing through. Both work like a charm!
I really love Hasselback potatoes. We make it any time during the weekend in Sweden.
Usually with some gravy to it with some black pepper. However, the combinations with sauces can be done differently, hot or cold.
I sometimes make a cold mango chutney sauce to it, sweet but not too sweet :)
I make these whenever we need an alternative to mashed. They’re the best of all worlds: crispy, tender, and full of flavor. And – the perfect accompaniment to Beef Wellington. Made my wife’s birthday!
(I did add a little chopped garlic and thyme to olive oil and brushed that on halfway through the bake, as well as what was in the pan. Leftover herbs, worked nicely.)
Marvelous!
one tip for cutting the potatoes without slicing all the way through or slicing your hand is to place each one in a spoon as you cut it
Otherwise as mentioned above they are easy to do but look great
These had a nice flavor (I used flavored olive oil) but were nowhere near done after the two 30-minute baking times in a convection oven. I did use the tongs to separate the layers after the first 30 minutes, as directed. After one hour of baking, the ends and tips were getting burnt and crispy but the insides were insufficiently cooked. I removed the overly browned sections and covered the potatoes with foil. It took at least another 30 minutes, possibly longer (I lost count) before I gave up and served them–we were hungry by this time. They were still not fully baked inside. Perhaps these need to be microwaved for a minute or two first?
I used a plastic Hasselback form to cut the potatoes, so the layers were thin and uniform. Had to use Idaho potatoes because Yukon Gold weren’t available.
Hi Janice!
Honestly, it sounds like your oven needs to be calibrated. One hour of roasting is sufficient time for hasselback potatoes. You can hang a new oven thermometer in your oven to see how far off it is, then pull up a calibration video for your make/model on youtube. Good luck! :)
Love love love them , makes me look like i know what im doing ,