Baked Hasselback Potatoes with Rosemary and Garlic are totally vegan and so easy to make! A healthy and delicious side dish!
This recipe for Hasselback Potatoes is made with just a few simple ingredients. Potatoes are thinly sliced and stuffed with a generous amount of garlic and rosemary. Drizzled with olive oil, sprinkled with salt and pepper, 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 along side a big hearty salad and call it a meal!
This time of year, with all the pumpkins, winter squash and apples taking center stage at the farmers’ markets — it’s easy to overlook the humble potato. These days there are so many varieties out there, in so many shapes, sizes and colors, they needn’t be humble anymore. They seem to have gotten a bad rap in the health communities lately….but keep in mind, potatoes themselves are actually surprisingly nutritious, especially the reds, purples and baby potatoes. Even a basic russet is filled with high amounts of potassium and vitamin B6.
When choosing potatoes for a recipe, remember, that potatoes are divided into 3 types. Starchy, waxy and all- purpose.
In a recipe like this, you will want to choose starchy potatoes like russets, or all-purpose potatoes like yukon golds. They have lower moister 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 do as well here.
Slice the potatoes very very thinly, while keeping their bottoms in tact. (Try not to cut them all the way through, but if you do, it’s not a big deal).
Slice garlic lengthwise very, very thinly.
Tuck a slice of garlic into every other slice. This will help separate the layers and infuse amazing flavor into the potato. Place the potatoes in an olive oil greased and salted baking dish.
Tuck rosemary leaves into the other slices of potatoes.
Sprinkle with salt and pepper.
Drizzle and brush olive oil over all the slices, and place in a hot oven. Forty minutes into the baking, brush a little more olive oil onto the potatoes (the slices will have separated). Bake until tender.
If using larger potatoes and they begin to brown before they are tender, loosely cover with foil and turn heat down to 400.
When crispy and fork tender, pull the potatoes out from the oven and tuck more fresh rosemary into the slices for garnish. The cooked rosemary will brown, but leave it in, it has great flavor — just camouflage with sprigs of the fresh rosemary.
I hope you enjoy these Baked Hasselback Potatoes with Rosemary and Garlic as much as we do!
Rosemary Garlic Hasselback Potatoes
- Prep Time: 20 mins
- Cook Time: 70 mins
- Total Time: 1 hour 30 mins
- Yield: 4-5 1x
- Category: Side dish
- Method: Baked
- Cuisine: Northwest
Description
Rosemary Garlic Hasselback Potatoes by Sylvia Fountaine- feasting at home blog October-11-2014 Crispy Rosemary Garlic Potatoes cut Hasselback Style
Ingredients
Scale
- 5 Russet or Yukon gold Potatoes, scrubbed, patted dry, but not peeled
- 4 tablespoons olive oil- divided
- 8 garlic cloves Garlic Cloves- thinly slice lengthwise
- 6 sprigs Rosemary
- Salt and pepper
Instructions
- Preheat oven 425°F with a rack in the lower-middle position
- Wash and dry the potatoes…leave thin skins on.Cut thin ⅛ inch slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato –but don’t worry if you cut 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. It doesn’t have to be perfect. Placing the rosemary and garlic in between the slices separates them and reduces cooking time.
- Brush the bottom of the baking dish or cast iron skillet with olive oil and sprinkle dish with salt and pepper.
- Brush top and sides of potatoes with 1-2 tablespoons olive oil, (reserving 1 tablespoon for brushing again halfway through baking). You can use less oil if you prefer.
- Arrange the potatoes in a baking dish and sprinkle generously with salt and pepper.
- Bake the potatoes for 35-40 minutes. At this point, the layers will start separating. Brush the potatoes again with a little 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.
Nutrition
- Calories: 275
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….
That is so strange …and how frustrating!! Sorry. Tell me, what type of potato did you use? Did you cut very thinly, ⅛ in slices? I wonder if using less garlic, may have been the culprit because in this case, the garlic slices (and rosemary) actually perform a function, separating the slices of potatoes, letting the heat get down into the heart of potatoes. Does this make sense? My other guess, is to check that your oven temperature is accurate and calibrated, and properly preheated? Again, I’m so sorry this happened, and I really appreciate you sharing…I want to figure this out, so it doesn’t happen again.
oh my goodness, this is absolutely gorgeous!!! Pinned and adding this to my Thanksgiving Day menu!
ha ha…good!!!
You have me salivating….
I am sooooo into these!! Loving the simplicity of flavours!