Name: Crispy Garlic Rosemary Hasselback Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Swedish
Ingredients: 5 - 6 x 250g / 8oz potatoes; 1 1/2 tsp extra virgin olive oil; 1/4 tsp cooking salt / kosher salt; 1/4 cup extra virgin olive oil; 1 1/4 tsp cooking salt / kosher salt; 4 garlic cloves, skin on, smashed (optional); 3 rosemary sprigs (optional but recommended)

There’s something truly magical about a potato that’s crispy on the outside yet tender and buttery inside. That’s exactly why I can’t get enough of this Crispy Garlic Rosemary Hasselback Potatoes Recipe. The thin slices fanned out just right soak up that fragrant garlic-rosemary olive oil, making every bite a delicious experience you’ll want again and again.

The image shows a close-up of a partly sliced roasted potato with golden, crispy layered skin on the outside and soft, smooth pale yellow flesh inside. The potato is seasoned with coarse white salt flakes and garnished with fresh green rosemary sprigs on top. Around it, there are more roasted potatoes with the same texture and color, along with whole garlic cloves scattered on a white marbled surface. The lighting highlights the shiny, slightly oily texture of the potato and the fresh herbs, giving a warm and appetizing look. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Garlic Rosemary Hasselback Potatoes Recipe
Top Tip
How to Serve Crispy Garlic Rosemary Hasselback Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Garlic Rosemary Hasselback Potatoes Recipe

Why You'll Love This Recipe

I’ve made this Crispy Garlic Rosemary Hasselback Potatoes Recipe more times than I can count because it’s simple to pull off yet delivers restaurant-worthy results at home. The texture contrast and herb-infused aroma turn plain old potatoes into a star side dish everyone asks for.

Perfect Texture: That crisp, golden edge paired with a silky-soft center is pure comfort food heaven.
Flavor Boost: The olive oil blended with garlic and rosemary seeps right into the thin slices, soaking up all the goodness.
Easy to Customize: You can add more herbs, cheese, or spices to suit your mood or occasion.
Impressive Presentation: These potatoes look fancy but are surprisingly simple to make—perfect for company or weeknight dinners.

Ingredients & Why They Work

Each ingredient in this Crispy Garlic Rosemary Hasselback Potatoes Recipe plays a key role in creating layers of flavor and that irresistible crispy-soft contrast. Choosing the right potatoes and fresh herbs really makes a difference, so grab ingredients you trust.

Flat lay of five oval russet potatoes with smooth tan skin, a small white ceramic bowl of golden extra virgin olive oil, a small white bowl of coarse kosher salt crystals, three fresh green rosemary sprigs, and four whole garlic cloves with papery skins intact, arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Potatoes: I use medium-sized oval potatoes because they slice easily and fan out beautifully without breaking.
Extra virgin olive oil: This is your flavor carrier—rich and fruity, it’s perfect for brushing into the potato slices.
Cooking salt / kosher salt: Essential for seasoning and drawing out moisture to achieve that crispy crust.
Garlic cloves: Smashed with skin on to infuse the oil gently, adding fragrant depth without overpowering.
Rosemary sprigs: Fresh rosemary’s piney aroma pairs perfectly with garlic and potatoes, elevating this dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While the classic garlic and rosemary combo is my go-to, I love that this recipe is flexible. Feel free to experiment with what you have in your kitchen or your favorite herbs and seasonings.

Variation: One time, I added a sprinkle of parmesan cheese between the slices just before baking—wow, that extra umami hit was a total crowd-pleaser!

Step-by-Step: How I Make Crispy Garlic Rosemary Hasselback Potatoes Recipe

The image shows five golden-brown hasselback potatoes with thin, even slices along each potato creating many layers. The outside edges of each layer are crispy and slightly curled, revealing a soft, light yellow inside. The potatoes are sprinkled with coarse salt and garnished with small green rosemary sprigs placed on top and around them. Around the potatoes, there are scattered whole garlic cloves with slightly browned skins. The food is placed on a white marbled surface that adds a clean, bright background to highlight the warm colors of the potatoes. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare your potatoes like a pro

Start with medium-sized oval potatoes and give them a good scrub. The key to perfect Hasselbacks is making thin, even slices without cutting all the way through. I like to place chopsticks or wooden spoons alongside the potato so my knife stops before slicing the bottom—this little trick keeps the potato intact and helps those crispy layers fan out beautifully as they roast.

Step 2: Infuse olive oil with garlic and rosemary

In a small saucepan or microwave-safe bowl, gently warm your olive oil with the smashed garlic cloves and fresh rosemary sprigs. This warms the oil just enough to extract the aromatic flavors without burning the garlic. Once it’s fragrant, brush it generously over and between the potato slices—don’t rush this part because it’s where all the magic begins.

Step 3: Season generously and bake low and slow

Sprinkle kosher salt over the potatoes, making sure some falls in between the slices for extra seasoning. Pop them into a preheated oven at 180°C (350°F) and bake for about 80 minutes. The long, gentle bake encourages the slices to spread out and crisp up perfectly. If you want even more crunch, I like to brush on a little more oil halfway through baking.

Top Tip

Because I’ve tried a few versions of Hasselback potatoes, I’ve learned some handy tips that really help you achieve those perfectly crispy, fragrant slices every time.

Use oval potatoes: Their shape is perfect for fanning and makes slicing easier compared to round spuds.
Don’t slice too thick: Thin slices let the oil and salt seep in, which creates crispy edges instead of just roasting the outside.
Brush, don’t pour: Gently brushing infused oil between the slices ensures even coverage without drowning the potatoes and making them soggy.
Patience is key: Slow roasting lets the potatoes cook through and crisp up evenly—resist the urge to turn up the heat for faster cooking.

How to Serve Crispy Garlic Rosemary Hasselback Potatoes Recipe

Garlic Rosemary Hasselback Potatoes - Serving Suggestion

Garnishes

I often finish these potatoes with a sprinkle of flaky sea salt and some freshly chopped parsley to give a pop of color and freshness. Sometimes, a little grated parmesan or a dollop of sour cream on the side works wonders too.

Side Dishes

This Crispy Garlic Rosemary Hasselback Potatoes Recipe pairs beautifully with roasted chicken, grilled steak, or even a simple green salad for a lighter meal. I love serving it alongside sautéed greens or garlic butter mushrooms for a cozy, well-rounded dinner.

Creative Ways to Present

For holiday dinners, I’ve arranged these potatoes in a circle on a big platter and garnished the center with extra rosemary sprigs and roasted garlic bulbs—instantly raising the elegance without extra fuss. You can also stuff some sliced cheese or herbs between a few slices before baking for a fun surprise.

Make Ahead and Storage

Storing Leftovers

Leftover Hasselback potatoes keep well in an airtight container in the fridge for up to 3 days. To avoid sogginess, I recommend reheating in the oven instead of the microwave to bring back that crispy texture.

Freezing

While freezing is possible, I find the crispiness diminishes upon thawing. If you plan to freeze, do so before baking. Wrap the sliced potatoes tightly and bake from frozen, increasing cook time by about 15–20 minutes for best results.

Reheating

My favorite way to reheat is in a preheated oven at 190°C (375°F) for 10–15 minutes. This restores the crunch on the edges while warming the inside perfectly—no soggy disappointments here!

Frequently Asked Questions:

Can I use regular round potatoes for this recipe?

While you can use round potatoes, I recommend medium oval potatoes because they slice and fan out more easily, giving better crispiness and even cooking.

How do I avoid cutting the potatoes all the way through?

A handy trick is to place chopsticks or wooden spoons on either side of the potato while slicing. Your knife will hit these and stop, preventing you from slicing through the base.

Can I prepare these potatoes ahead of time?

Yes! You can slice the potatoes and brush them with oil and seasonings, then refrigerate them covered for a few hours before baking. Just be sure to bring them back to room temperature before roasting so they cook evenly.

What’s the best way to reheat leftovers?

Reheating in a hot oven (around 375°F/190°C) for 10 to 15 minutes works best to regain crispiness. Avoid microwaving if you want to keep the edges crunchy.

Final Thoughts

This Crispy Garlic Rosemary Hasselback Potatoes Recipe holds a special place in my kitchen because it manages to feel both comforting and special at the same time. It’s a dish that turns an everyday ingredient like a potato into something you can’t wait to share with family or friends. I hope you’ll give it a try and discover just how easy it is to impress everyone at your table, just like I have so many times before.