Name: Hasselback Potatoes with Garlic and Rosemary Recipe
Prep time: 15 min
Cook time: PT-489711H15M54S
Total time: PT-489711H15M54S
Cuisine: British
Ingredients: 1.5kg medium-sized floury potatoes (Maris Piper or King Edward), peeled if desired; 4 tbsp vegetable oil; 4 garlic cloves, bashed; A few sprigs of rosemary; Sea salt flakes, to season

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Introduction

Hasselback potatoes are a deliciously crispy and tender side dish with a striking presentation. Thinly sliced yet still whole, these potatoes soak up flavors beautifully while roasting to golden perfection.

The image shows a white baking tray filled with eleven golden-brown hasselback potatoes, each sliced thinly across their width but kept whole at the base, creating a fan-like texture on top. The potatoes have a crispy, roasted surface with hints of seasoning and small grains of salt visible. Sprigs of fresh rosemary and several peeled garlic cloves with purple-tinged skin are scattered around the potatoes, offering a rustic and aromatic look. The tray is placed on a white marbled surface covered partly by a light blue cloth. The overall colors are warm yellows and browns from the potatoes, contrasting with the green and purple from the herbs and garlic. photo taken with an iphone --ar 4:5 --v 7

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: Preheat the oven to 200°C (180°C fan) or gas mark 6.
Step 2: Insert a metal skewer through the back of one of the flatter sides of a potato, piercing most of the way through. Place the potato skewer-side down on a chopping board and carefully slice downwards several times, about a few millimeters apart. Take care not to cut all the way through both ends of the potato. Remove the skewer and repeat with the remaining potatoes. Alternatively, place each potato between the handles of two wooden spoons and slice down to the spoons for a safety guide.
Step 3: Arrange the potatoes cut-side up on a shallow baking tray. Drizzle the vegetable oil over them, then rub each potato with your hands to coat well, ensuring some oil seeps between the slices.
Step 4: Scatter the bashed garlic cloves and rosemary sprigs around the potatoes. Sprinkle sea salt flakes generously over everything.
Step 5: Roast in the oven for 50 minutes to 1 hour, until the potatoes are tender inside and golden-crisp on top. Halfway through cooking, baste the potatoes with any oil collected in the pan to enhance crispiness.

Tips & Variations

Use a sharp knife to make even, thin slices for best texture and appearance.
Try swapping rosemary for thyme or sage for a different herbal note.
For extra flavor, sprinkle grated Parmesan cheese over the potatoes during the last 10 minutes of roasting.
Serve with a dollop of sour cream or garlic aioli for a creamy contrast.

Storage

Store leftover Hasselback potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 180°C (160°C fan) for 10–15 minutes to restore crispiness. Avoid microwaving to keep the edges crisp.

How to Serve

The image shows a white rectangular baking tray filled with twelve Hasselback potatoes. Each potato is sliced thinly all the way through but still connected at the base, revealing golden yellow layers with crispy, browned edges. The potatoes are seasoned with black pepper and sprinkled with coarse salt. Scattered among the potatoes are several sprigs of dark green rosemary and a few cloves of roasted garlic with slightly purple, wrinkled skin. The tray rests on a pale blue cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for Hasselback potatoes?

Yes, while floury potatoes like Maris Piper or King Edward give the best fluffy interior, you can use other types. Just note that waxy potatoes may be firmer and less fluffy inside after roasting.

Do I have to peel the potatoes?

Peeling is optional and depends on your preference. Leaving the skins on adds texture and nutrients, but peeled potatoes will have a more uniform crispy edge and smooth appearance.