Hasselback Potatoes

5 from 4 votes

This Hasselback potatoes recipe is the best way to enjoy roasted potatoes. Garlic and rosemary-infused butter make the potatoes fragrant and rich. They're crispy on the outside and creamy on the inside. This easy vegetarian side dish won't disappoint!

Prep Time10

Total Time1 10

Course: Side Dish

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 187kcal

Ingredients

4 potatoes large russet
4 tbsp butter
2 cloves garlic crushed
2 Sprigs rosemary fresh
1 tsp olive oil drizzled
salt and pepper to taste
1/2 lime juiced

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F (220 C) and clean your potatoes. Cut horizontal strips down each potato a few millimeters apart. Make sure your cuts only go 2/3 the way through the potato so the slices stay connected at the bottom.
Place the potatoes on a roasting tray with the cut side facing up. There should be at least an inch of space between each potato. Drizzle the potatoes with a small amount of olive oil and sprinkle with salt and pepper.
Bake for 20 minutes. While the potatoes are baking, peel and smash the garlic cloves. Add the butter, rosemary sprigs, and smashed garlic to a saucepan on low heat until the butter is melted, then remove from the heat and set aside.
Once the potatoes have been roasting for 20 minutes, remove the tray from the oven, and use a pastry brush to coat each potato with the melted infused butter. Return the potatoes to the oven, repeating this process every 10 minutes for a total of 40 minutes or until the potatoes are crispy and golden.
Remove potatoes from the oven, add a squeeze of lime juice, and enjoy right away.

Nutrition