Name: Crispy Garlic Rosemary Hasselback Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Swedish
Ingredients: 5 to 6 x 250g / 8oz potatoes; 1 1/2 tsp extra virgin olive oil; 1/4 tsp cooking salt / kosher salt; 1/4 cup extra virgin olive oil; 1 1/4 tsp cooking salt / kosher salt; 4 garlic cloves, skin on, smashed (optional); 3 rosemary sprigs (optional but recommended)

There's something irresistibly satisfying about the way these golden slices crisp up in the oven and soak in that fragrant rosemary garlic oil. This Crispy Garlic Rosemary Hasselback Potatoes Recipe is the kind of side that transforms any meal into a celebration — wonderfully crispy on the outside, tender in the middle, and packed with flavor.

The image shows several golden brown sliced potatoes with crispy skin on a white marbled surface. The potato in the center is cut in half, revealing a smooth, soft pale yellow inside with a shiny texture from the butter or oil. Each potato is made up of many thin, accordion-like layers stacked tightly, with some rosemary sprigs placed on and around the potatoes for garnish. Small coarse salt flakes are sprinkled on the top layer, giving a crunchy texture, and a few light-colored cloves of garlic are scattered near the potatoes. There is a warm and inviting look from the baked golden layers contrasting with the soft inside photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Garlic Rosemary Hasselback Potatoes Recipe
Top Tip
How to Serve Crispy Garlic Rosemary Hasselback Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Garlic Rosemary Hasselback Potatoes Recipe

Why You'll Love This Recipe

Honestly, I’m a bit obsessed with this Crispy Garlic Rosemary Hasselback Potatoes Recipe because it’s deceptively easy yet makes a stunning dish. They’re fancy enough for guests but simple enough for a weeknight dinner, which feels like winning two cooking battles at once!

Crisp meets tender: The fan-like slices create the perfect texture contrast that’s hard to resist.
Flavor infusion: Garlic and rosemary soak beautifully between the slices, meaning every bite bursts with aroma and taste.
Impress without stress: They look impressive but require no fancy kitchen tools or advanced skills.
Versatile side: Perfect next to grilled meats, roasted veggies, or even on their own as a snack.

Ingredients & Why They Work

The beauty of this recipe lies in its simplicity — just a handful of ingredients that work together to highlight those crispy edges and tender insides. Choosing the right potato and good-quality olive oil makes all the difference, and a few sprigs of rosemary provide that fresh, piney lift.

Flat lay of five oval-shaped whole potatoes with smooth tan skins, a small white bowl of golden extra virgin olive oil, a few coarse crystals of kosher salt scattered artistically, three fresh rosemary sprigs with vibrant green needles, and four whole garlic cloves with papery skin slightly cracked and smashed resting naturally, all arranged symmetrically on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Potatoes: Oval-shaped potatoes are best because they fan out beautifully; choose ones without too many eyes or blemishes.
Extra virgin olive oil: Using good-quality olive oil means you’ll taste fresh, fruity notes that are key to this dish’s flavor.
Cooking salt (kosher salt): It helps not just with seasoning, but also adds crunch to the crisp edges.
Garlic cloves (smashed, skin on): Roasting them in their skin softens the garlic, giving a mellow, sweet aroma that’s infused into the oil.
Rosemary sprigs: An aromatic herb that pairs beautifully with garlic and potatoes for a fragrant finishing touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Crispy Garlic Rosemary Hasselback Potatoes Recipe is how easy it is to tailor to your preferences. Whether you’re a garlic fanatic or prefer a little cheesy twist, it’s all fair game here.

Variation: I sometimes sprinkle grated Parmesan between the slices during the last 10 minutes of baking for an ooey-gooey, crispy cheese topping — trust me, it’s a game changer!
Herb swaps: You can swap rosemary for thyme or sage if that’s what you have on hand; each brings a unique flavor vibe.
Garlic level: If you love garlic but want it milder, roasting the cloves whole works well; for a punchier taste, finely mince part of it to brush over the potatoes before baking.
Oil alternatives: Feel free to use infused olive oil or even a garlic chili oil for a little extra kick.

Step-by-Step: How I Make Crispy Garlic Rosemary Hasselback Potatoes Recipe

The image shows several golden-brown Hasselback potatoes with thin, even slices that fan out slightly, creating many crisp edges on each potato. The potatoes are garnished with coarse salt and fresh green rosemary sprigs scattered around them. There are also a few garlic cloves nestled among the potatoes on a white marbled surface. The potatoes’ outer layers have a crunchy texture while the inside looks soft and tender. The light highlights the sheen on the crispy thin layers and fresh herbs. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Potatoes with Care

Start by washing and drying your potatoes thoroughly — you want that skin clean because it crisps up beautifully. Then, the magic part: make thin, evenly spaced slices about 3mm apart, careful not to cut all the way through. I love to put chopsticks or wooden spoons on either side to avoid slicing through — the potatoes should fan out like a little accordion. This step really sets you up for crispy success!

Step 2: Season and Layer Flavors

Brush the potatoes generously with a mix of olive oil and salt. Slip garlic cloves and rosemary sprigs between some of the slices and around the potatoes in the roasting pan to infuse flavor as they roast. Don’t be shy here—this is where all that fragrant goodness starts to build.

Step 3: Roast Low and Slow

Into a preheated oven they go at a steady 180°C (350°F) for about 80 minutes. It’s a bit of a wait, but the slow roasting ensures the inside gets beautifully tender while the edges crisp up perfectly. About halfway through, give them a gentle brush with more olive oil and salt, and baste if you like for an even richer flavor and texture.

Step 4: The Final Crispy Touch

Once golden and crispy, they’re ready to come out! I usually let them rest a couple of minutes so the skins firm up a bit more. Then, dig in — those little slices should be perfectly crisp at the edges and tender in the middle.

Top Tip

From plenty of times making these, I’ve learned a few tricks that make a world of difference for this Crispy Garlic Rosemary Hasselback Potatoes Recipe. I want you to nail it first try!

Thin, even slices: Don’t rush cutting; thicker slices won’t fan out properly, and thinner is better than thick. Use a sharp knife and if it’s safer, rest the potato on chopsticks to avoid cutting all the way through.
Potato shape matters: Oval or elongated potatoes work better than round ones because they open like a book when roasted, soaking up oil and seasoning.
Don’t shy from oil: It might feel like a lot, but olive oil is what crisps the edges and keeps everything moist—be generous while brushing and basting.
Patience pays off: Low and slow roasting ensures creamy insides without burning the crisp edges; the 80 minutes is worth it, I promise!

How to Serve Crispy Garlic Rosemary Hasselback Potatoes Recipe

garlic rosemary hasselback potatoes - Serving Suggestion

Garnishes

I love finishing these potatoes with a sprinkle of flaky sea salt and a little fresh chopped parsley to add brightness and a touch of color. Sometimes I add a smear of sour cream or a dollop of Greek yogurt with chives for a creamy contrast that pairs perfectly with the crispy edges.

Side Dishes

These crispy garlic rosemary hasselbacks are my go-to side for roast chicken or grilled steak — their richness complements those dishes beautifully. I’ve also paired them with sautéed green beans or a fresh arugula salad with lemon vinaigrette for a lighter, balanced meal.

Creative Ways to Present

For a dinner party, I like to serve individual hasselbacks on small plates, garnished with a mini rosemary sprig and drizzle of extra garlic oil. It looks so elegant and makes everyone feel special. You can also stuff some slices with crumbled blue cheese or crispy bacon bits before baking for a fun twist.

Make Ahead and Storage

Storing Leftovers

Leftover Hasselback potatoes store well in an airtight container in the fridge for up to 3 days. I recommend reheating them in the oven or toaster oven to regain some of that crispness instead of the microwave, which can make them soggy.

Freezing

I haven’t frozen these before since I usually eat them right away, but if you do want to freeze, it’s best to undercook them slightly first. Freeze spread out on a baking sheet, then transfer to a bag. Reheat directly from frozen in a hot oven to restore crispiness.

Reheating

My favorite way to reheat is at 190°C (375°F) in the oven for about 10–15 minutes. This brings back the crisp edges and warms the inside through without drying them out. If you’re short on time, a few minutes under the grill works too but watch closely!

Frequently Asked Questions:

Can I use any type of potato for this recipe?

While you can technically use any potato, I recommend oval-shaped, medium-starch potatoes like Yukon Gold or similar because they fan out better and achieve that perfect balance of crispy edges and creamy inside. Waxy potatoes might stay a bit too firm.

How thin should the slices be for Hasselback potatoes?

Aim for about 3 millimeters thickness per slice. Thin slices help the potatoes fan out during baking, allowing oil and seasonings to soak in and the edges to get ultra crispy. Avoid slicing all the way through by resting the potato on chopsticks or wooden spoons to act as a guard.

Do I have to peel the potatoes?

No peeling needed! The skin crisps up deliciously and adds texture and nutrients. Just be sure to wash and scrub them well before slicing. Leaving the skin on helps keep the insides moist.

Can I prepare the potatoes ahead of time?

You can prep the potatoes ahead by slicing them and seasoning, then keep them covered in the fridge for a few hours before baking. Just bring them back to room temperature before roasting so they cook evenly. However, I find they taste best when baked fresh for the crispiest texture.

Final Thoughts

Making this Crispy Garlic Rosemary Hasselback Potatoes Recipe has become one of my favorite kitchen rituals—the aroma fills the house and it never fails to impress my family and friends. Give yourself the time it deserves, follow these friendly tips, and I promise you’ll be making these again and again. Seriously, once you try them, you’ll wonder how you ever enjoyed potatoes any other way!