These Garlic Rosemary Baby Hasselback Potatoes are a totally yummy side dish or appetizer!

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.

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 (pictured below) or bamboo skewers at Hobby Lobby!

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.

Made these? If you share them on Instagram I’d love to see them! Just tag me and I’ll check them out!

Want more potato recipes? Try these Smashed & Roasted Rosemary Garlic Potatoes.

Garlic Rosemary Baby Hasselback Potatoes

Garlic Rosemary Baby Hasselback Potatoes are a delicious appetizer or side dish. You only need 5 simple ingredients to create these mini delights!


  • 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


  • 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 1/4 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.
  • 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).

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