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Rosemary-Garlic Hasselback Potatoes

Betty Crocker Kitchens
Updated Feb 8, 2018
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This impressive-but-easy dish will fill your kitchen with the enticing scents of rosemary and garlic. It’s the perfect way to upgrade your potatoes!

More About This Recipe

  • If you’ve never made a hasselback potato, don’t be intimidated by the impressive look. If you can peel a potato, you can make this dish. It’s just a matter of thinly slicing the potatoes and coating them with all the good stuff, in this case butter, rosemary and olive oil. Once coated, the potato slices are nestled into a casserole dish, sprinkled with Parmesan cheese and baked until golden. Because this dish appeals to just about everyone and serves nine, it makes a great side for holidays and dinner parties. And you can easily modify this recipe to serve a vegan guest, simply skip the Parmesan and replace the butter with more olive oil. If you want a little more instruction before you get to work, check out this article all about how to make hasselback potatoes or keep searching until you find the perfect baked potato recipe for your meal.

Rosemary-Garlic Hasselback Potatoes

  • Prep Time 35 min
  • Total 2 hr 0 min
  • Servings 9
  • Ingredients 9
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Ingredients

  • 3 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary leaves
  • 4 cloves garlic, finely chopped
  • 1 1/2 teaspoons fine kosher or sea salt
  • 1/2 teaspoon pepper
  • 3 1/2 lb Yukon Gold potatoes, peeled and cut crosswise into 1/8-inch slices (about 8 potatoes)
  • 1/3 cup grated fresh Parmesan cheese
  • Fresh rosemary sprigs

Instructions

  • Step 
    1
    Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
  • Step 
    2
    Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
  • Step 
    3
    Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.

Nutrition

220 Calories
8g Total Fat
4g Protein
31g Total Carbohydrate
2g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    For quick slicing, a mandolin slicer can be used.
  • tip 2
    For best results, try to use potatoes that are of equal size and dimension. When stacking the potato slices, it is not necessary to make the stacks precise. The slight unevenness of the stacks is what gives this potato dish its impressive presentation.
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