Roasted Rosemary Hasselback Potatoes

Next time you have company, dress up your dinner plates with roasted rosemary Hasselback potatoes.

Fancy looking on a plate, these spuds take no more time than regular potatoes to make. But they taste better.

That’s because Hasselback potatoes are crispy on the edges yet creamy in the middle.

These potatoes are sliced into thin rounds yet are connected on the bottoms. After they’ve been cooking for a while the wedges begin to fan out.

A drizzle of butter and oil between the slices halfway through the cooking process results in what I like to call “the most delicious accordion potatoes.”

Couldn’t you just sink your fork into these babies!

I used honey gold potatoes for this recipe. These bite sized spuds are high in fiber and vitamin C. They’re buttery sweet and simply sprinkled with fresh rosemary.

When made Hasselback style, they’re even more delicious.

The butter has had a chance to melt into the center of the potato resulting in creamy bliss. They are the perfect companion to grilled meats and are a simple side dish for any holiday table.

Any kind of potato can be served Hasselback style, but I preferred to use the smaller bite-size potatoes if I’m simply oven roasting. I’ll use russet potatoes if I’m adding cheese and bacon.

What kind of potatoes will you used to make this recipe?

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Roasted Rosemary Hasselback Potatoes

Next time you have company, dress up your dinner plates with roasted rosemary Hasselback potatoes.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Side Dish

Cuisine: American

Keyword: hasselback potatoes, rosemary potatoes

Servings: 2

Author: Ali Randall

Ingredients

• 28 ounces honey gold potatoes
• 1 tablespoon rosemary, chopped
• 3 tablespoons butter, melted
• 3 tablespoons olive oil
• 2 cloves garlic, chopped
• Kosher salt and ground pepper

Instructions

• Preheat the oven to 425°F.
• Cut slits on the potatoes being careful not to cut through completely. Next place the potatoes in a bowl and drizzle half of the olive oil and butter over the potatoes reserving the rest. Season with the chopped garlic and salt and pepper.
• Arrange the potatoes on a baking sheet and sprinkle with the chopped rosemary. Bake for 15 - 20 minutes until the potatoes start to fan out. Brush the reserved olive oil and butter over the potatoes allowing it to drip in between the slices. Continue roasting until golden brown, another 15 minutes. Serve hot.