Rosemary & Garlic Hasselback Potatoes

This recipe transforms the humble potato into an elegant side dish that can be served with just about anything. With a few tweaks to the traditional Swedish Hasselbacken potato recipe, these potatoes are sure to taste just as great and impress any guest.

Servings: 4-6

Difficulty: Medium/Hard

Prep Time:  10 minutes   |   Cook Time: 50 minutes   |   Total Time: 1 hour

Ingredients:photo 1

  • 4 large yukon gold potatoes
  • 4 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 2-3 tablesppons fresh rosemary, finely chopped
  • Salt
  • Pepper


Preheat the oven to 450 degrees F.

Scrub the potatoes really well so that there is no dirt left on the skin and dry.

Place a potato on a cutting board and using a sharp knife, make slices about 1/4 centimeter thick along the length potato, ensuring not to cut through the bottom of the potato. Repeat for all the potatoes.

Over medium heat, melt the butter in a small saucepan. Add in the chopped garlic, rosemary, salt and pepper and cook for 2 minutes, or until you can smell the garlic and rosemary.

Arrange the potatoes in a shallow baking dish. Using a pastry brush, brush the butter mixture over the potatoes, ensuring that the mix gets in between each of the the slices.

Bake in the oven for 45 minutes, or until cooked through. Serve immediately.


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