Easy Roasted Rosemary Hasselback Potatoes

Some side dishes are made because they are easy. Others make their way onto the holiday table because they look so pretty once they’re served. These Roasted Rosemary Hasselback Potatoes are a little of both.

I’ve made these potatoes for holidays and special occasions for years, and they always feel a little more special than an everyday roasted potato.

The little golden potatoes fan out as they roast, the edges become beautifully crisp and browned, and the centers stay wonderfully creamy and tender. Arrange them on a platter with a few sprigs of fresh rosemary and you have a side dish that looks like you put in much more effort than you actually did.

And they are every bit as delicious as they are pretty. The combination of butter and olive oil works its way between the thin slices as the potatoes roast, giving each bite crispy edges with a rich, creamy center.

The fresh rosemary adds just enough earthy flavor without overpowering the buttery potatoes. They’re simple, but they have that special-occasion quality that makes everyone reach for another one.

What potatoes are best for Hasselback potatoes?

I love using small honey gold potatoes for this recipe because they are naturally buttery and creamy, and their small size makes them perfect for individual servings. They also look beautiful once they fan open in the oven.

But you have options. Baby Yukon Gold potatoes are an easy substitute and have that same creamy, buttery texture. Baby red potatoes work well, too, and their red skins make a pretty addition to a holiday platter. You can also use fingerling potatoes for a slightly different shape and a more rustic presentation.

Want a larger Hasselback potato? Russet potatoes are a good choice when you want a more substantial side dish. Their fluffy centers and crisp edges make them particularly good if you want to add toppings such as cheese, bacon or sour cream.

For this particular recipe, I prefer the smaller potatoes. They roast relatively quickly, are easy to serve, and look especially pretty piled onto a platter for a holiday dinner.

Why you’ll love these Hasselback potatoes

Crispy and creamy. The thin slices create plenty of crispy edges while the center stays soft and creamy.

Simple ingredients. Potatoes, butter, olive oil, garlic and rosemary are all you need to make them taste special.

Pretty enough for a holiday table. The potatoes fan open as they roast, making an ordinary side dish look elegant on a serving platter.

Easy to customize. Change the herbs, switch up the potatoes or add cheese and bacon for a completely different version.

How to Cut Hasselback Potatoes

The trick to perfect Hasselback potatoes is slicing them thinly without cutting all the way through. You want the slices to fan open as the potatoes roast while the bottom stays intact.

Place each potato between two chopsticks or the handles of two wooden spoons. Using a sharp knife, make thin slices about ⅛-inch apart, cutting straight down until your knife reaches the chopsticks. The chopsticks act as a guide and keep you from accidentally cutting through the potato.

Don’t worry if your slices aren’t perfectly even. A little variation gives the potatoes a rustic, homemade look—and those thin, crispy edges are one of the best parts!

What to serve with Hasselback potatoes

These potatoes are especially good with a roast or other special-occasion main dish. I love serving them alongside:

• Roasted chicken for an easy Sunday dinner
• Pork tenderloin when you want something a little more special
• Braised beef short ribs for a cozy dinner or holiday meal
• Roast beef or beef tenderloin when you’re entertaining

They’re also right at home on a Thanksgiving, Christmas or Easter table. Arrange them on a large platter and tuck a few fresh rosemary sprigs around the potatoes for an easy holiday presentation.

Easy variations

Try different herbs. Rosemary is my favorite, but thyme, parsley or a little Italian seasoning are delicious, too.

Use baby red potatoes. The red skins add beautiful color to a holiday platter.

Make them cheesy. For a more indulgent version, add grated Parmesan during the last few minutes of roasting.

Add bacon and cheddar. If you’re using larger russet potatoes, try adding shredded cheddar and crispy bacon during the final minutes of roasting.

Make them garlic and herb. Add a little extra garlic and finish the potatoes with fresh parsley just before serving.