Garlic Rosemary Baby Hasselback Potatoes

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Course: Appetizer, Side Dish
Cuisine: Dairy Free, Gluten Free, Paleo, Vegan, Vegetarian, Whole30
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Christina


  • 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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