Crispy garlic and rosemary hasselback potatoes make the perfect side dish. Potatoes thinly sliced, almost all the way through, and then roasted to crispy perfection. You will never look at roast potatoes the same way again. These easy Hasselback Potatoes are an easy way to make a roast dinner a little more special.
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These are our favourite way to eat potatoes, and they feel far more fancy than they actually are. Hasselback Potatoes are like a cross between a baked potato and a roast potato and you can season them so many different ways.
These are so easy to make, with their perfectly crispy skin and something a little bit special, making them perfect for serving up to guests.
If you want some other side dishes that feel a little bit more special than the norm, then why not give these a try? Our delicious Parmesan Truffle Fries, impressive Gigantes Plaki, tasty Celeriac Chips or spicy Canarian Potatoes.
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Why You Will Love Them
- A delicious side dish - We can never have too many side dishes in our life and this one is super easy to make too.
- Makes a change from roast or baked potatoes - We love a roast or baked potato, but we can get a little bored of them. This is an easy way to change things up a bit.
- Can be made in advance - You can prepare these in advance and then keep them in the fridge until you are ready to put them in the oven.
- Easy to adapt - We love garlic and rosemary on ours, as they are the perfect roast potato seasoning, however you can adapt then to use different woody herbs and even add a spicy kick with some red chilli flakes or some sweetness with honey.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - You need to use floury potatoes for these hasselback potatoes, as that is what gives the crispy edges. Maris Piper or King Edwards are best.
- Butter - We used this instead of oil to coat the potatoes and make them perfectly crispy. We used unsalted butter.
- Herbs - The fresh herbs add a lovely flavour. You can swap rosemary for fresh thyme if you prefer and parsley could be swapped for coriander.
- Garlic - Potatoes and garlic are a delicious combination. We have crushed the garlic into the butter. You could use pre-crushed garlic in a jar if you prefer.
- Salt and Pepper - We use sea salt and black pepper.
More ingredient substitutions and variations can be found in the recipe card.
How to Make hasselback Pottaoes
Prep: Preheat your oven to 220°C/200°C(fan)/430°F/Gas 7.
- Step 1: Melt the butter and add the chopped herbs and crushed garlic. Mix well and set aside.
- Step 2: Using a thin, sharp knife (or a hasselback cutter), make slices three quarters of the way through each potato. Try to get them as close together as possible (about 2-3mm) and make sure you don't cut all the way through.
- Step 3: Put the potatoes in a baking dish and season.
- Step 4: Slowly pour over the herb butter mix, making sure it goes into as many of the slices as possible.
- Step 5: Put intp oven for 60 minutes (depending on the size of the potatoes).
What Potatoes to Use
When it comes to the perfect hasselback potato, the type of potatoes that you use are important. Maris Pipers, Desiree and King Edwards are the best as they are floury potatoes.
The floury edges are what give you all those crispy bits. Basically, avoid anything waxy as they just don't work very well for these potatoes.
But, standard white baking potatoes will work too if that is all you have, and using them will make this a budget friendly potato side dish.
How to Cut Hasselback Potatoes
This recipe might take a little bit of practise, but don't let that put you off. Even if you don't cut them perfectly the first time (or second or third), they will still be delicious, just maybe not as crispy.
The key to the perfect hasselback potatoes is using a very sharp knife, and cutting them very fine. It is a preference thing, however the thiner the slices are, the crispier the edges are.
You want to slice into the potato, from one side to the other, but not all the way through. Cut about three-quarters of the way through and stop just before you would slice through.
To help with this, you can put the potato on a slotted spoon or a wooden spoon, so the knife would hit the spoon and stop it going all the way through. You could also put a skewer all the way through the potato, toward the bottom, and the knife would hit that instead of cutting all the way through the potato.
Dannii's Top Tips
- You can make mini versions of this by using baby potatoes.
- If you don't love rosemary, then you can swap it for fresh thyme.
- You can make sweet potato hasselback potatoes, but they won't get quite as crispy.
- You need to make sure you are putting these in a very hot oven. This helps to get them really crispy.
- If you want to make these hasselback potatoes a little more indulgent, then 10 minutes before the potatoes have finished cooking, add some slices of mature cheese in between the slices of potato.
Frequently Asked Questions
Yes, you can use sweet potatoes in this recipe too. They won't get quite as crispy and cooking times may vary.
Yes, you can do all the prep for these in advance. Slice them up and add the garlic and herb butter and then you can keep them in the fridge until you are ready to bake. You may need to cook them a little longer if they have come straight out of the fridge.
Leftover roast potatoes can be kept in an air tight container in the fridge for up to 3 days. To reheat them, just put them in a pan with a little oil and heat through, or you can heat them up in the air fryer for 4-5 minutes.
No, we keep the skin on because there is lots of fibre in them and also they help to get the potatoes nice and crispy once roasted.
No, there is no need to par boil the potatoes first, as these are exactly like baked potatoes where everything is cooked in the oven.
More Potato Recipes
If you've tried this hasselback potato recipe, let us know how you got on in the comments below.
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Recipe
Easy Hasselback Potatoes
Ingredients
- 800 g (1.75 lb) of Potato - about 5-8cm/2-3in each
- 100 g (0.5 cups) of Butter - melted
- 3 Garlic clove - crushed
- 2 g (1 tablespoon) of Fresh rosemary - finely chopped
- 5 g (1.25 tablespoon) of Fresh parsley - finely chopped
- 1 pinch of Sea salt and ground black pepper
Instructions
- Preheat your oven to 220°C/200°C(fan)/430°F/Gas 7.
- Melt 100 g of Butter and add 3 Garlic clove, 2 g of Fresh rosemary, 5 g of Fresh parsley and 1 pinch of Sea salt and ground black pepper. Mix well and set aside.
- Using a thin, sharp knife, make slices three quarters of the way through each of the 800 g of Potato. Try to get them as close together as possible (about 2-3mm) and make sure you don't cut all the way through.
- Put the potatoes in a baking dish and season. Slowly pour over the herb butter mix, making sure it goes into as many of the slices as possible.
- Put in oven for 60 minutes (depending on the size of the potatoes).
Recipe Tips
- You can make mini versions of this by using baby potatoes.
- If you don't love rosemary, then you can swap it for fresh thyme.
- You can make sweet potato hasselback potatoes, but they won't get quite as crispy.
- You need to make sure you are putting these in a very hot oven. This helps to get them really crispy.
- If you want to make these hasselback potatoes a little more indulgent, then 10 minutes before the potatoes have finished cooking, add some slices of mature cheese in between the slices of potato.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Natalie says
These potatoes look delicious. I really like added butter and garlic. I have two boys that love potatoes. I bet they going to flip when I make them this. Thanks!
Stacy says
These Hasselback potatoes were amazing. Loved the combination of rosemary and garlic which really complimented the potato.
Gina says
I love this method and do it with all the potatoes we eat but you're right, nothing works as best as these type of white potatoes - those crispy edges are the best part!
Danielle Wolter says
I love a hasselback potato recipe and this one did not disappoint. They came out perfect!