Garlic Rosemary Baby Hasselback Potatoes
These Garlic Rosemary Baby Hasselback Potatoes are a totally yummy side dish or appetizer!
Update: This recipe was originally published in 2017 and has been republished with all new photos.Â
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 they could be enjoyed in one or two bites as an appetizer.
Whoa are they ever good, friends.
Plus how cute are they? Guests always notice and comment on them.
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?
These little bites of deliciousness taste buttery but there’s absolutely no butter in them. Yellow potatoes just naturally have a more buttery flavor. For that reason they’re my go to potato all the dang time.
For these delectable potatoes you’ll need (full list of ingredients and instructions are in the recipe card below):
- Olive oil
- Baby dutch yellow potatoes
- Minced garlic
- Salt
- Fresh rosemary
To make this recipe, use a sharp knife to create thin slices in the top of each potato but don’t allow the knife to cut all the way through. Place potatoes on the baking sheet.
Drizzle with olive oil. Roll potatoes around in the oil to evenly coat each. Feel free to use more olive oil if necessary. Generously season with salt.
Bake for 15 minutes. Remove potatoes from oven and top with minced garlic. Place back in the oven and bake for an additional 15 to 20 minutes. Top with fresh rosemary before serving.
What are hasselback potatoes?
Hasselback potatoes are uniquely prepared by slicing down into the tops of the potatoes while leaving the bottom in tact. This means the potatoes hold their form. The insides get tender while the outsides have beautifully crispy pieces.
Can you use a different kind of potato?
While I prefer the size and natural buttery flavor of baby dutch yellow potatoes, you can go with a different type of potato. I’d recommend sticking with a small variety if possible.
If you use a regular sized potato you’ll likely need to increase the cooking time.
How to serve these
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 up some mini gold forks or bamboo skewers at Hobby Lobby. They’re so cute!
More potato recipes like this:
Rosemary Garlic Smashed Potatoes
Easy Seasoned Roasted Potatoes
Smashed & Roasted Italian Potatoes
Garlic Rosemary Baby Hasselback Potatoes
Ingredients
- 1 1/2 lb baby dutch yellow potatoes
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 sprigs of fresh rosemary, chopped
- salt to taste
Instructions
- Preheat oven to 425 degrees.
- Use a sharp knife to create thin slices in the top of each potato but don't allow the knife to cut all the way through. You want the bottom 1/4 inch or so to remain unsliced so the potatoes will stay together.
- Place your potatoes on a baking sheet.
- Drizzle with olive oil. Roll potatoes around in the oil to evenly coat each. Feel free to use more olive oil if necessary.
- Generously sprinkle with salt.
- Bake for 15 minutes.
- Remove from oven. Top each potato with minced garlic.
- Place back in the oven and bake for an additional 15 to 20 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).
2 Comments on “Garlic Rosemary Baby Hasselback Potatoes”
Made it, was great, I live at high altitude so had to do some more cooling used baby Dutch’s of course, and since I didn’t have fresh rosemary I used dried in the beginning mixing it in with olive oil and basting, I was liberal with the salt.