The best thing about this hasselback potato recipe is how easy and impressive it is! Crispy on the outside, tender on the inside, generously seasoned with olive oil, garlic, rosemary, and sea salt, they make a stunning side dish. Vegan and gluten-free.
This recipe for hasselback potatoes uses just a few simple ingredients. The potatoes are thinly sliced and stuffed with a generous amount of garlic and rosemary. Drizzled with olive oil, sprinkled with salt and pepper, and then baked in a hot oven for about an hour, they come out tender and perfectly crispy.
The scent of garlic and rosemary baking in the oven is one of the best smells ever, and your family will love you for it. This delicious, vegan, gluten-free side dish satisfies all my cravings for French fries while staying relatively low in fat and calories. Serve it alongside a big hearty salad, and call it a meal!
Hasselback potatoes are named after the Hasselbacken Restaurant in Stockholm, Sweden. The term “Hasselback” means “hazel slope” in Swedish, as the restaurant was near hazel trees on the side of a hill. In 1953, a young chef, Leif Elison, created the dish, and it became popular.
Ingredients in Hasselback Potatoes
- Potatoes- small to medium sized starchy potatoes like Yukon Gold potatoes or russet potatoes.
- Extra Virgin Olive Oil – for extra crispy texture, and spray olive oil is very handy!
- Garlic Cloves– thinly sliced to separate the slices.
- Fresh Herbs– Rosemary, Sage or Thyme or a combination.
- Salt and Pepper – to bring out the potato flavor.
What Potatoes are best to use for Hasselback Potatoes Recipe?
In a recipe like this, you will want to choose starchy potatoes like russets or all-purpose potatoes like Yukon golds. These have lower moisture content and tend to do better in recipes where the goal is to have them crisp up. A waxy red potato, full of moisture, will not get as crispy here.
How to make Hasselback Potatoes Recipe
Step 1. Wash and dry the potatoes. Place a chopstick on both sides of each potato and slice them thinly (1/8-inch thick) with a sharp knife on a cutting board. The chopsticks ensure you won’t cut all the way through.
2. Brush the potatoes with olive oil on all sides and in between the slices as best you can.
3. Slice the garlic, very thinly, lengthwise. Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two into the other slits. Sprinkle the insides with salt and pepper and generously spray the insides with olive oil.
Tip: Placing the rosemary and garlic between the slices separates them, reduces cooking time and allows them to get crispy.
4. Bake them at 425F. Line a baking sheet with parchment paper and spray it with olive oil. Sprinkle the pan with salt and pepper. Place the sliced potatoes over top, swirling them a bit to coat the bottoms. Make sure all the edges are coated with a little olive oil so they crisp up.
5. Check at 30-40 minutes. At this point, the layers will start separating. Brush or respray the potatoes with a little more olive oil, making sure some of it drips down into the space between the slices. At this time, you could sprinkle them with parmesan cheese if you like.
Continue baking for 25 to 35 minutes until the potatoes are crispy on the edges and fork tender. For medium-sized potatoes, the total baking time is 60 to 70 minutes (if your potatoes are on the small side or larger, adjust the cooking time accordingly).
Note: Bigger potatoes may take longer, and if they begin to get too brown, lightly cover with foil and turn heat down to 400F until tender.
Hasselback Potatoes Serving suggestions
Serve while still hot and crispy, sprinkled with fresh herbs. A sprinkling of pecorino or parmesan would be nice too! Serve with melted garlic butter or for a creamy sauce, try it with our creamy dill sauce.
Storing Hasselback Potatoes
Leftovers will keep up to 4 days in an airtight container in the refrigerator. Reheat uncovered in a sheet pan in a 350 oven until crisp and warm.
More Favorite Potato Recipes
I hope you enjoy these Baked Hasselback Potatoes with Rosemary and Garlic as much as we do! Let us know in the comments below.
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Hasselback Potatoes Recipe
- Prep Time: 20 mins
- Cook Time: 70 mins
- Total Time: 1 hour 30 mins
- Yield: 4-5
- Category: Side dish
- Method: Baked
- Cuisine: American
- Diet: Vegan
Description
The best thing about this hasselback potato recipe is how easy and impressive it is! Crispy on the outside, tender on the inside, generously seasoned with olive oil, garlic, rosemary, and sea salt, they make a stunning side dish. Vegan and gluten-free.
Ingredients
- 5–6 large Yukon gold potatoes, scrubbed, patted dry, but not peeled
- 8–10 garlic cloves, thinly sliced lengthwise
- 3 tablespoons fresh rosemary (or sub sage leave or thyme leaves)
- Salt and black pepper to taste
- 3-4 tablespoons olive oil- or spray olive oil.
Instructions
- Preheat oven 425°F with a rack in the lower-middle position
- Wash and dry the potatoes. Cut the potatoes into thin slices (1/8-inch thick) while keeping their bottoms intact. Placing a chopstick on each side of the potato ensures you won’t cut all the way through.
- Slice the garlic, very thinly, lengthwise. Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two into the other slits. Note: Placing the rosemary and garlic in between the slices separates them and reduces cooking time. Sprinkle the insides with salt and pepper and spritz inside and outside generously with a spray of olive oil.
- Line a baking sheet with parchment paper and spray it with olive oil. Sprinkle the pan with salt and pepper. Place the sliced potatoes over top, swirling them a bit to coat the bottoms.
- Make sure all the edges are coated with a little olive oil so they crisp up.
- Bake the potatoes for 35-40 minutes. At this point, the layers will start separating. Brush or spray the potatoes again with a little more oil, making sure some of it drips down into the space between the slices.
- Bake for another 25 to 35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer….and if they begin to get too brown, lightly cover with foil and turn heat down to 400F until tender. Total baking time is 60 to 70 minutes for medium-sized potatoes (if your potatoes are on the small side or are larger, adjust cooking time accordingly).
- Garnish with fresh rosemary leaves.
Notes
Variations- feel free to sprinkle with parmesan or pecorino cheese the last 10-15 minutes of baking, or make melted butter and brush over the baked potato or garlic butter, or serve with sour cream.
Leftovers will stay in the refrigerator for up to 4 days.
Nutrition
- Calories: 275
Perfect and delicious. I need to be able to post a photo!
Awesome Matt!
Can these be made the day before and reheated?
I think that would work great!
Made these for Thanksgiving and they were great. Also tried them it with Sweet Potatoes. They were softer rather than crispy but both were fantastic.
Kids love this one. We usually have fresh garlic and rosemary. Great tip to separate each section to speed up cooking.
I’ve almost never ever had a problem with overcooking. Obviously, don’t burn, but if you’re not sure, turn down to 400 and let it ride a little. Crispy is good.
It sounds delicious! I want to make this for Christmas. Do you think it can be cooked mostly, then frozen and put into the oven to reheat and crisp up?
That is a great question, and I’m not sure. It seems like it could work??? What if you did a practice one, like with one potato? Im so curious to hear how it would go.
Thanks, I’ll let you know if I try it.
Perfect!
Made it for Thanksgiving and it was a hit! Looks so pretty and was delicious. Smelled great roasting in oven with all that garlic and rosemary! Next time I might try to leave them in a little longer to get them extra crispy!
Awww, thanks so much Theresa, such kind words. Very appreciated!!! Warms my heart. And so happy you like the potatoes!xoxo
I can’t “officially” rate yet, but these sound awesome! Do you think they would turn out properly in a slow cooker? I’d like to make them for Thanksgiving at my in-laws, but want to save the oven for other needs. Any help and tips would be appreciated. Thank you.
Laura, Im not sure? I think the oven gives them a great crispiness that the slow cooker can’t replicate. If you do try, let me know.
Spectacular!
These are on repeat at our house. Turn out amazing every time!
This looks stunning Sylvia, I’m going to try this later in the week. Thank!
Awesome! Let me know what you think!
Hi Sylvia,
Would these work added to the roasting pan with your leg of lamb recipe or would they open too much and dry out?
HI Sylvia, Would these work added to the roasting pan with your leg of lamb recipe or would they open to much?
I don’t think they would get very crispy…underneath the lamb with all its drippings.
Hey there. I’m wondering if there is a way that I could use dried rosemary instead of fresh? The reason I ask is because I’ve never been able to buy it fresh here. Thanks. ☺
Give it a shot! I’ve never tried it with dried, but I don’t see why it wouldnt work?
Use a pair of disposable chopsticks, one on each side of the potato, to prevent cutting all the way through. A spiralizer works great too!
Thanks Jimi!
Ooh, these sound divine 🙂 I have everything I need to make these this weekend, so Sunday lunch will be really special! Thanks for sharing.
I’d like to make these for a larger group. Do you think baking time would need to be increased if the amount was doubled or tripled? For the 2 of us, that would be lots of potatoes to eat for an experiment.
Yes Lee–I think you should allow for longer. So many factors affect the baking time…size of potatoes, how thinly they are cut, how crowded they are in the pan, thickness of the baking dish. Every time I make this the time varies a bit. Make sure to use a drier style potato so they crisp up. Sometimes I’ll even bake them ahead, then reheat before serving if under a time crunch. Hope this helps. 🙂
Thanks!
These are a family favorite (although I haven’t tried the garlic – looking forward to it)
The key to the slicing is to take two chopsticks, wooden spoon handles, or thin pieces of wood – put one on either side of the potato – that way you cut down just to the stick and don’t cut through the bottom of the potato.
Enjoy!
This is a great tip- thanks Steve!!
That is so strange… the next time I make it I will try with russets….
I am so happy everyone loved them!
Oh my goodness, they turned out absolutely gorgeous!!!
S Happy they turned out for you!
You have me salivating….
I am sooooo into these!! Loving the simplicity of flavours!
Thanks Katrina- they are super fun to make as well!