There’s something truly magical about the way crispy edges and tender centers come together in my Crispy Garlic Rosemary Hasselback Potatoes Recipe. These potatoes are not just beautiful but bursting with flavor, making every bite a delight you’ll want to savor again and again.
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Why You'll Love This Recipe
I’m genuinely excited every time I pull these Crispy Garlic Rosemary Hasselback Potatoes out of the oven. They perfectly combine crunch and softness, plus the garlic-rosemary oil makes the kitchen smell heavenly. It’s easier than you think, and the result is impressive every time.
- Visual Appeal: The signature fan-like slices make them look elegant on any plate, perfect for weeknight dinners or special occasions.
- Flavor Explosion: Garlic and rosemary-infused olive oil seeps into every slice, creating deep, savory layers of flavor.
- Easy to Customize: Whether you want them extra garlicky or subtly herby, it’s simple to adjust to your taste.
- Texture Perfection: Crispy on the outside with a melting softness inside, these are seriously addictive.
Ingredients & Why They Work
What’s great about this recipe is how a handful of simple pantry staples come together in such a delicious way. Each ingredient has a job — from olive oil making the edges crisp, to rosemary giving an aromatic punch.
- Potatoes: I always grab oval-shaped potatoes around 250g each because their shape helps the slices fan out nicely.
- Extra Virgin Olive Oil: This coats the potatoes so they crisp up beautifully, and also carries the flavors of garlic and rosemary throughout.
- Salt (Kosher or Cooking Salt): Essential for seasoning and bringing out those earthy potato flavors.
- Garlic Cloves: Leaving the skin on and smashing them gently infuses a subtle, rich garlic flavor without overpowering the potato.
- Rosemary Sprigs: Fresh rosemary is my personal favorite for that piney, fragrant note, but if you’re not a fan, thyme works well too!
Make It Your Way
One of my favorite things about this recipe is how easy it is to personalize. I often tweak the garlic and herb amounts depending on my mood, and I’ve discovered simple swaps that keep the dish fresh for every meal.
- Variation: For an extra cheesy twist, sprinkle some parmesan over the potatoes 10 minutes before they finish baking — trust me, it’s a game changer!
- Herb Alternatives: Not a rosemary fan? Try sage or thyme instead for different but equally tasty flavors.
- Spicy Kick: Adding a pinch of red chili flakes to the oil mix gives a lovely subtle heat without overpowering the garlic-rosemary aroma.
- Vegan & Gluten-Free: This recipe is naturally gluten-free and vegan, making it a great crowd-pleaser for any dietary preference.
Step-by-Step: How I Make Crispy Garlic Rosemary Hasselback Potatoes Recipe
Step 1: Prep the Potatoes Like a Pro
Start by carefully slicing the potatoes thinly about 3-4 mm apart — but don’t cut all the way through! I like to place chopsticks or wooden spoons on either side of the potato to act like guards; they help stop your knife at just the right depth so the slices stay connected at the bottom. This little trick keeps the potatoes intact and helps the slices fan out perfectly as they bake.
Step 2: Season and Infuse with Flavor
Brush the potatoes generously with extra virgin olive oil, making sure to get the oil between the slices using a small brush or spoon. Sprinkle kosher salt evenly over the top, then tuck smashed garlic cloves and rosemary sprigs around the potatoes on the baking tray. This infuses the oil in the oven with those gorgeous aromatics, which then soak deep into the potatoes as they roast.
Step 3: Bake Low and Slow for Crispy Perfection
Bake the potatoes at 220°C (425°F) for about 80 minutes. This slow roasting lets the slices crisp beautifully without drying out the insides. About halfway through, I like to open the oven and brush on a little more garlic-rosemary oil to keep the edges perfectly glossy and flavorful.
Top Tip
From my experience, mastering the thin slices and slow roasting is the secret to these potatoes standing out. The aroma filling your kitchen is a good hint it’s going perfectly!
- Knife Guard Trick: Using chopsticks as a slicing guide helps create perfect, even fans every time.
- Oil Brush-Up: Don’t skip brushing a little extra oil halfway through baking; it keeps slices moist and crisps up those edges.
- Patience Pays: Slow baking at a moderate temperature is key to that coveted contrast of crispy outside and fluffy inside.
- Don’t Stress Knife Skills: Even if your cuts are a bit uneven, your potatoes will taste fantastic — I promise!
How to Serve Crispy Garlic Rosemary Hasselback Potatoes Recipe
Garnishes
I love topping mine with a sprinkle of flaky sea salt and freshly chopped parsley—not only does it add a bit of color, but the freshness balances that rich garlic-rosemary flavor perfectly. A little dollop of sour cream or a sprinkling of grated parmesan works wonders, too!
Side Dishes
These potatoes go beautifully alongside roasted chicken, grilled steak, or even a vibrant vegetable medley. For a vegetarian option, I often pair them with a hearty lentil stew or a fresh green salad with lemon vinaigrette.
Creative Ways to Present
For holiday dinners or dinner parties, I’ve served these potatoes nestled in a bed of sautéed spinach or wrapped in prosciutto slices to impress guests. You can even stuff garlic butter or cheese between the slices right before the last 10 minutes of baking to wow your crowd.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. The texture is still delightful when reheated thoughtfully, so you won’t waste a single crispy bite.
Freezing
I haven’t personally frozen these potatoes because their crispiness is best fresh, but if you do, flash freeze on a tray first and store them in freezer bags. Thaw and re-crisp in a hot oven to regain some texture.
Reheating
The best way to reheat is in the oven at 180°C (350°F) for about 10-15 minutes. This refreshes the crisp edges while warming the soft centers nicely. Microwave reheating tends to make them a bit soggy, so I avoid that.
Frequently Asked Questions:
Absolutely! While oval or medium-sized potatoes like Yukon gold or fingerlings work best for that nice fan shape, you can use russets or red potatoes too. Just adjust baking time slightly since larger or denser potatoes may take longer to become tender inside.
Using chopsticks or wooden spoons laid alongside the potato as a slicing guard helps prevent cutting all the way through. Also, slicing thinly—about 3-4 mm apart—is key to letting the potato spread open and crisp uniformly.
You can slice and season the potatoes a few hours in advance and keep them covered in the fridge. Just bring them back to room temperature before baking for best results.
No worries! Dried rosemary can work in a pinch, though fresh gives the best aroma. Alternatively, thyme or sage are wonderful substitutes that pair beautifully with garlic and olive oil in this recipe.
Final Thoughts
This Crispy Garlic Rosemary Hasselback Potatoes Recipe is one of those dishes that make you feel like a kitchen wizard without complicated techniques. Every time I serve it, I get compliments and requests to make it again soon — and that’s why I keep it close to my heart (and my dinner table). Give it a try and I’m sure you’ll love it just as much as I do!
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Crispy Garlic Rosemary Hasselback Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 95 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Swedish
- Diet: Vegetarian
Description
Deliciously crispy Hasselback potatoes with a soft interior, seasoned with garlic, rosemary, and olive oil. Thinly sliced to fan out perfectly during baking, ensuring flavorful and crispy edges.
Ingredients
Potatoes
- 5–6 medium potatoes (about 250 g each)
Seasoning
- 1 ½ teaspoon extra virgin olive oil
- ¼ teaspoon cooking salt / kosher salt
- ¼ cup extra virgin olive oil
- 1 ¼ teaspoon cooking salt / kosher salt
- 4 garlic cloves, skin on, smashed (optional)
- 3 rosemary sprigs (optional but recommended)
Instructions
- Prepare the potatoes: Preheat your oven to 425°F (220°C). Carefully make thin, even slices across each potato, stopping about ¼ inch from the bottom to keep the slices attached, creating a fan effect.
- Season the potatoes: Brush the potatoes with 1 ½ teaspoon extra virgin olive oil and sprinkle ¼ teaspoon cooking salt evenly over them. Optionally insert smashed garlic cloves and rosemary sprigs between the slices for added flavor.
- Bake the potatoes: Place the potatoes on a baking tray and bake in the preheated oven for 80 minutes, until the edges are crispy and the interior is soft. Halfway through baking, carefully brush the potatoes with the remaining ¼ cup olive oil and sprinkle the 1 ¼ teaspoon salt for extra crispiness and flavor.
- Serve: Remove from the oven, let cool slightly, then serve warm as a side dish or snack.
Notes
- Success relies on thin slices so the potatoes fan out and crisp up perfectly.
- Using oval-shaped potatoes helps the slices fan out better.
- Irregular or thicker slices are fine; wonky Hasselbacks still taste better than regular roast potatoes.
- Optional garlic and rosemary add a wonderful aroma and additional taste.
- Watch your knife skills or use a slicing guide to avoid cutting all the way through.
Nutrition
- Serving Size: 1 potato
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
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