Hasselback Potatoes with Garlic and Rosemary Recipe

Introduction

Hasselback potatoes are a stunning and delicious way to enjoy simple spuds with a crisp, golden exterior and tender inside. This classic Swedish-inspired recipe is easy to prepare and perfect as a side for any meal.

Ingredients

• 1.5kg medium-sized floury potatoes (Maris Piper or King Edward work well), peeled if you like
• 4 tbsp vegetable oil
• 4 garlic cloves, bashed
• A few sprigs of rosemary
• Sea salt flakes

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan) or gas mark 6. Insert a metal skewer through the back of one of the flatter sides of a potato until it goes through most of the potato.
2. Step 2: Place the potato on a chopping board with the skewer-side down. Slice through the potato a few millimeters apart, careful not to cut all the way through on both ends. Alternatively, place the potato between two wooden spoon handles and cut until the knife hits the spoon for safety. Remove the skewer and repeat with all potatoes.
3. Step 3: Arrange the potatoes cut-side up on a shallow baking tray. Drizzle the vegetable oil over them and use your hands to rub the oil into and between the slices.
4. Step 4: Scatter the bashed garlic cloves and rosemary sprigs over and around the potatoes. Season generously with sea salt flakes.
5. Step 5: Roast in the oven for 50 minutes to 1 hour, until the potatoes are tender inside and the tops are golden and crisp.
6. Step 6: About halfway through cooking, baste the potatoes with the oil that collects in the pan to help achieve extra crispness.

Tips & Variations

• Use a very sharp knife to make clean, even slices without snapping the potatoes.
• Try adding a sprinkle of grated Parmesan or smoked paprika between slices before roasting for extra flavor.
• Swap rosemary for thyme or sage for a different herb profile.
• For a richer taste, brush the potatoes with melted butter instead of vegetable oil.

Storage

Store any leftover Hasselback potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or air fryer to crisp them up again, avoiding the microwave to keep them crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for Hasselback potatoes?

Yes, while floury potatoes like Maris Piper or King Edward are best for their fluffy texture, waxy potatoes can also be used but may yield a firmer result.

Do I have to peel the potatoes?

Peeling is optional. Leaving the skin on adds extra texture and nutrients, but peeling gives a smoother, more classic finish.

Hasselback Potatoes with Garlic and Rosemary Recipe

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★★★★★

4.7 from 132 reviews

• Author: Ben
• Total Time: 1 hour 10 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

Crispy on the outside and tender on the inside, these classic Hasselback potatoes are easy to make and packed with flavor from garlic and rosemary. Perfect as a side dish for any meal, they feature thinly sliced potatoes roasted to golden perfection with fragrant herbs and sea salt flakes.

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Ingredients

Scale 1x2x3x

Potatoes

• 1.5 kg medium-sized floury potatoes (Maris piper or King Edward), peeled if desired

Seasoning & Aromatics

• 4 tbsp vegetable oil
• 4 garlic cloves, bashed
• A few sprigs of rosemary
• Sea salt flakes, to taste

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Instructions

1. Prepare the potatoes: Heat your oven to 200°C (180°C fan)/gas mark 6. Using a metal skewer, carefully insert it lengthwise through one of the flatter sides of each potato, penetrating most of the way through to help guide slicing.
2. Slice the potatoes: Place the potato flat on a chopping board with the skewer side down. Using a sharp knife, slice the potato into thin slices a few millimeters apart, stopping before cutting all the way through—using wooden spoon handles on either side is a helpful guide to avoid cutting fully through.
3. Coat with oil: Remove the skewers and arrange the sliced potatoes cut-side up on a shallow baking tray. Drizzle the vegetable oil generously over them, then use your hands to rub the oil into and between the slices for maximum flavor and crispness.
4. Add aromatics and seasoning: Scatter the bashed garlic cloves and rosemary sprigs evenly over the potatoes. Season well with sea salt flakes to taste.
5. Roast the potatoes: Place the tray in the preheated oven and roast for 50 minutes to 1 hour, or until the potatoes are tender inside and golden, crisp on top. About halfway through, baste the potatoes with the oil that has collected in the tray to enhance crispness and color.

Notes

• Use a sharp knife and take care not to cut all the way through the potatoes to maintain the classic Hasselback appearance.
• Using wooden spoon handles as a slicing guide helps prevent cutting through completely.
• Maris Piper or King Edward potatoes are preferred for their floury texture which crisps nicely.
• You can peel the potatoes if desired, but leaving the skin on adds extra texture and nutrients.
• Basting the potatoes midway through cooking ensures they crisp evenly on top.
• Sea salt flakes add a pleasant crunch and flavor burst; adjust seasoning to taste.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: European

Keywords: Hasselback potatoes, roasted potatoes, crispy potatoes, garlic potatoes, rosemary potatoes, side dish, baked potatoes