Hasselback Potatoes with Garlic and Rosemary Recipe
Introduction
Hasselback potatoes are a delicious and impressive side dish featuring thinly sliced potatoes that fan out while roasting, creating a crispy outside and tender inside. This simple technique turns ordinary potatoes into an elegant treat perfect for any meal.
Ingredients
- 1.5kg medium-sized floury potatoes (Maris Piper or King Edward work well), peeled if you like
- 4 tbsp vegetable oil
- 4 garlic cloves, bashed
- A few sprigs of rosemary
- Sea salt flakes
Instructions
- Step 1: Heat the oven to 200°C (180°C fan) or gas mark 6.
- Step 2: Insert a metal skewer through one of the flatter sides of a potato, going mostly through to act as a cutting guide. Place the potato skewer-side down on a chopping board and carefully slice downwards to create thin slices a few millimeters apart, without cutting all the way through the ends. Alternatively, rest the potato between two wooden spoon handles to prevent cutting through completely. Repeat with all potatoes and remove skewers.
- Step 3: Arrange the potatoes cut-side up on a shallow baking tray. Drizzle with vegetable oil and use your hands to rub the oil evenly over and between the slices.
- Step 4: Scatter the bashed garlic cloves and rosemary sprigs over the potatoes, then sprinkle generously with sea salt flakes.
- Step 5: Roast in the preheated oven for 50 minutes to 1 hour, until the potatoes are tender inside and golden and crispy on top. Halfway through cooking, baste the potatoes with the oil that collects in the tray to enhance crispness.
Tips & Variations
- Use a sharp knife for clean, even slicing to ensure the potatoes fan out nicely.
- Experiment with different herbs like thyme or sage for varied flavor.
- For extra richness, brush the potatoes with melted butter instead of vegetable oil before roasting.
- Add grated cheese on top during the last 10 minutes of cooking for a cheesy crust.
Storage
Store leftover Hasselback potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven to preserve crispiness, or microwave briefly if short on time, though the texture may soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this recipe?
Yes, but floury or starchy potatoes like Maris Piper or King Edward are best as they become fluffy inside and crisp on the outside. Waxy potatoes may not achieve the same texture.
Do I need to peel the potatoes?
Peeling is optional. Leaving the skin on adds texture and nutrients, but peeling can create a smoother finished dish. Choose based on your preference.
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Hasselback Potatoes with Garlic and Rosemary Recipe
- Total Time: 65-75 minutes
- Yield: Serves 4-6 1x
Description
This classic Hasselback potatoes recipe features thinly sliced floury potatoes roasted to golden, crispy perfection with garlic, rosemary, and sea salt. The technique creates a beautiful presentation and deliciously crunchy edges, making it a perfect side dish for any meal.
Ingredients
Potatoes
- 1.5kg medium-sized floury potatoes (Maris Piper or King Edward), peeled if preferred
Seasoning & Oil
- 4 tbsp vegetable oil
- 4 garlic cloves, bashed
- A few sprigs of rosemary
- Sea salt flakes to taste
Instructions
- Preheat the oven: Heat your oven to 200°C (180°C fan) or gas mark 6 to prepare for roasting the potatoes.
- Prepare the potatoes: Using a metal skewer, insert it through the back of one of the flatter sides of each potato, stopping before it pierces the other side. Place the potato on a board, skewer-side down, and slice downwards through the potato, making thin cuts a few millimeters apart without slicing all the way through. Repeat for all potatoes. Alternatively, place each potato between two wooden spoon handles to act as a guard while slicing.
- Season and oil the potatoes: Arrange the sliced potatoes cut-side up on a shallow baking tray. Drizzle with vegetable oil and use your hands to rub the oil well into and between the slices. Add the bashed garlic cloves and rosemary sprigs, then season with sea salt flakes according to your taste.
- Roast the potatoes: Place the tray in the oven and roast for 50 minutes to 1 hour, or until the potatoes are tender inside and the tops are golden and crisp. Halfway through cooking, baste the potatoes with any oil pooling in the baking tray to enhance crispiness.
- Serve: Once cooked, remove from the oven and serve your delicious, crispy Hasselback potatoes as a standout side dish.
Notes
- Choose floury potatoes like Maris Piper or King Edward for the best texture.
- Peeling the potatoes is optional; leaving the skins on adds extra texture and nutrients.
- Inserting a skewer or using wooden spoons as guards prevents cutting all the way through the potato, helping keep the slices intact during roasting.
- For extra flavor, you can add a sprinkle of grated cheese or a squeeze of lemon juice after roasting.
- Serve with your favorite main dishes such as roast chicken, grilled meats, or vegetarian mains.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Swedish
Keywords: Hasselback potatoes, roasted potatoes, crispy potatoes, garlic potatoes, rosemary potatoes, easy side dish
