Garlic and rosemary hasselback potatoes are the perfect blend of crispy edges and soft, buttery centres. Infused with fragrant rosemary and roasted garlic, they’re an elegant yet easy side dish that looks impressive on the table but takes minimal effort to make. Whether for Sunday roasts, dinner parties, or a festive spread, these potatoes are guaranteed to steal the spotlight.
David first made them to go along with our Valentine's meal in 2022. He served them with our chilli and fennel roast chicken and a second side of roast tenderstem broccoli with parmesan and pine nut crumb. The 3 recipes go so well together... absolutely delicious!
The end result is potatoes that are full of flavour from the roast garlic slices and rosemary sprigs. The flesh is beautifully tender with golden crispy skin.
A delicious side to enjoy with chicken, pork and steak!
Tips
- Optional variations:
- Cheesy hasselbacks - top them with grated parmesan, gruyère or cheddar.
- Spicy twist - add smoked paprika or chilli flakes for heat.
- Garlic butter hasselbacks - leave out the rosemary and baste with a rich garlic butter instead.
- Mini hasselbacks - use baby potatoes for bite-sized portions...they're great for canapés.
- Sprinkle over some lemon zest after cooking, for freshness.
- Drizzle some honey or balsamic glaze for a twist.
- This garlic and rosemary hasselback potatoes recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Waxy potatoes hold their shape best, but floury ones like Maris Piper give fluffier interiors.
Yes - slice and soak the potatoes in cold water for up to 4 hours before cooking (this helps crisp them too!).
Baste halfway through with melted butter or oil to keep them golden and moist.
Yes - cook them at 180C for 35 to 40 minutes, basting once or twice during cooking.
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How to make these Garlic and Rosemary Hasselback Potatoes
Ingredients
- 4 medium potatoes (weighing approx. 130g to 150g each)
- 2 sprigs of rosemary, leaves picked
- 2 cloves garlic, finely sliced
- salt and freshly ground black pepper
- olive oil, to drizzle
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Use a metal skewer and insert through the back of one of the flatter sides of a potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in-between two handles of wooden spoons, and cut through to the spoon, if this is easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.
- Put the potatoes cut-side up in a shallow oven proof dish. Take one potato at a time and insert a slice of garlic and then a small sprig or a few leaves of rosemary, alternately into each cut. Once all of the potatoes have garlic and rosemary in them, season them with salt and freshly ground black pepper and then drizzle them with olive oil.
- Roast for 1 hour until the potatoes are tender throughout and the tops are golden and crisp. A delicious side to enjoy with chicken, pork and steak!
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Garlic and Rosemary Hasselback Potatoes
Equipment
Ingredients
- 4 medium potatoes (weighing approx. 130g to 150g each)
- 2 sprigs of rosemary leaves picked
- 2 cloves garlic finely sliced
- salt and freshly ground black pepper
- olive oil to drizzle
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Use a metal skewer and insert through the back of one of the flatter sides of a potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in-between two handles of wooden spoons, and cut through to the spoon, if this is easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.
- Put the potatoes cut-side up in a shallow oven proof dish. Take one potato at a time and insert a slice of garlic and then a small sprig or a few leaves of rosemary, alternately into each cut. Once all of the potatoes have garlic and rosemary in them, season them with salt and freshly ground black pepper and then drizzle them with olive oil.
- Roast for 1 hour until the potatoes are tender throughout and the tops are golden and crisp. A delicious side to enjoy with chicken, pork and steak!
Notes
- Optional variations:
- Cheesy hasselbacks - top them with grated parmesan, gruyère or cheddar.
- Spicy twist - add smoked paprika or chilli flakes for heat.
- Garlic butter hasselbacks - leave out the rosemary and baste with a rich garlic butter instead.
- Mini hasselbacks - use baby potatoes for bite-sized portions...they're great for canapés.
- Sprinkle over some lemon zest after cooking, for freshness.
- Drizzle some honey or balsamic glaze for a twist.
- This garlic and rosemary hasselback potatoes recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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