By Bring Rosemary Garlic Hasselback Potatoes to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Rosemary Garlic Hasselback Potatoes captures the essence of meals while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Rosemary Garlic Hasselback Potatoes becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 medium-sized potatoes (Yukon Gold or Russet)
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley for garnish (optional)
PREPARATION STEPS
Prepare the Potatoes:
Preheat your oven to 200°C (400°F).
Wash and dry the potatoes
Place each potato on a cutting board and use chopsticks or wooden spoons on either side to prevent cutting through entirely
Slice thin cuts across the potato (about 3mm apart), creating a fan-like effect.
Make the Garlic Butter:
In a small bowl, combine the melted butter, olive oil, minced garlic, and chopped rosemary. Season with a pinch of salt and black pepper.
Coat the Potatoes:
Place the potatoes on a baking sheet lined with parchment paper. Using a brush, generously coat each potato with the garlic butter mixture, making sure to get it into the cuts.
Roast:
Roast the potatoes in the preheated oven for 50–60 minutes, basting with the remaining garlic butter halfway through.
Add Parmesan:
In the last 10 minutes of roasting, sprinkle the grated Parmesan over the potatoes and return them to the oven until golden and crispy.
Garnish and Serve:
Garnish with freshly chopped parsley for an added pop of colour. Serve hot as a stunning side dish!
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes
Kcal: Approx. 220 kcal per potato | Servings: 4
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
