Enjoy these crispy and flavorful hasselback potatoes with rosemary and garlic for a delicious side dish. They are easy to make with a simple trick and can be roasted in the oven or on the grill. You’ll love how they turn out golden and tender on the inside and crunchy on the outside.
Hasselback potatoes are a Swedish invention that involves slicing the potatoes thinly but not all the way through, so they fan out like an accordion. This creates more surface area for the seasonings and oil to penetrate, resulting in a more flavorful potato. It also allows the edges to crisp up nicely while the center remains soft and creamy.
To make hasselback potatoes, you’ll need some medium-sized potatoes (preferably Yukon gold or russet), fresh rosemary, garlic, olive oil, salt and pepper. You can also add some butter, cheese or sour cream for extra richness if you like.
The trick to slicing the potatoes without cutting through them is to use a wooden spoon or a pair of chopsticks as a guide. Place the potato on the spoon or between the chopsticks and cut thin slices with a sharp knife, stopping when you hit the edge of the spoon or chopsticks. Repeat with all the potatoes and place them in a baking dish.
Next, chop some rosemary and garlic and mix them with olive oil, salt and pepper in a small bowl. Drizzle this mixture over the potatoes, making sure to get some into the slits. You can use a pastry brush or your fingers to help spread it evenly.
Bake the potatoes in a preheated oven at 425°F for 45 to 60 minutes, or until they are golden and crisp on the outside and tender on the inside. You can also grill them over medium-high heat for about 30 minutes, turning them occasionally.
Serve these hasselback potatoes hot or warm, with some butter, cheese or sour cream if desired. They go well with any main dish, such as roasted chicken, steak or salmon. Enjoy!
