Have you ever made hasselback potatoes before? I made a version for the first time about two years ago and it was love at first sight. If you know me you know I’m definitely team potato so I always appreciate different ways to prepare them.
As I was planning the menu for an event I co-hosted recently I had an idea to make some using baby dutch yellow potatoes. I wanted them to be small so that they could enjoyed in one or two bites as an appetizer. HOLY MOLY they are good, friends. I made approximately one million of them (okay, more like 100) but the recipe is so simple that it honestly wasn’t a pain to do so many. I promise you’re going to really adore these Garlic Rosemary Baby Hasselback Potatoes.
So what’s all the fuss about?
They’re perfect as a party or game day appetizer but they also make an easy side dish for dinner with the family. For parties pick some mini gold forks (so cute!) or bamboo skewers at Hobby Lobby!
The ingredient list is short and good for you. Potatoes, olive oil, minced garlic, salt, & fresh rosemary. Boom. That’s it. What’s not to like?
The unique look of them will make your guests say “wow”. They’re so cute and definitely stand out!
These potatoes are yummy! Yellow potatoes naturally have a more buttery flavor (yellow or gold potatoes are always my favorite for this reason) so you’ll think there’s butter in the recipe but there isn’t! These are simply and richly flavored with just salt, rosemary, and garlic. Yes, yes, and yes.
- 24 oz (1.5 lbs) baby dutch yellow potatoes
- 3 - 4 tablespoons olive oil
- 2 tablespoons minced garlic
- salt to taste
- 2 sprigs of fresh rosemary, chopped
- Preheat oven to 425 degrees.
- Slice each potato into thin slices but don't allow the knife to cut all the way through. You want the bottom ¼ inch or so to remain unsliced so the potatoes will stay together.
- Place your sliced potatoes on a baking sheet.
- Drizzle with olive oil. Roll your potatoes around in the oil to evenly coat each. Feel free to use more olive oil if necessary.
- Spread your minced garlic across the tops of your potatoes.
- Generously sprinkle with salt.
- Bake for 30 to 35 minutes. Finished potatoes should be soft with a bit of browning on the bottom.
- Remove from oven and sprinkle your chopped fresh rosemary on top. Serve warm if possible (but I have served them cold and they were definitely enjoyed that way too).
Made these? If you share them on Instagram I’d love to see them! Just tag me and I’ll check them out!