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I've been on a Hasselback kick lately. A funny name, isn't it? For something so lovely, unique and delicious! A traditional way of serving potatoes in Sweden that goes back to the 1700's, Hasselback potatoes have had a surge of popularity over the past few years here in the States.
I love simple ideas that take ordinary every day ingredients to over-the-top extraordinary, and these fabulous Hasselback Potatoes with Lemon & Rosemary certainly fit the bill. They honestly don't take much longer than a conventional baked potato, but will have your family, friends and guests oohing and aahing about the beautiful presentation and the amazing flavor. Garlic, rosemary and lemon zest married together in olive oil and a bit of butter are a stunning supporting cast to our our humble potato. The soft creamy insides and crisp golden exteriors will definitely add a wow factor to any meal.
Like I said, I've been on a Hasselback kick. I love to have Scott grill a simple steak, some lean chicken or a handful of jumbo shrimp. Add a nice salad and a Hassleback potato and you've got a meal worthy of royalty! Come to think of it, Hasselback does have a bit of a royal ring to it, doesn't it?
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Hasselback Potatoes with Lemon and Rosemary
Ingredients
- 4 medium russet potatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic, halved
- 1 teaspoon rosemary leaves, do not chop leaves
- zest of 1 lemon
- 1 tablespoon melted butter
- sea salt
- 1 teaspoon rosemary leaves, finely chopped for garnish
Instructions
- Preheat oven to 450˚F. Line a baking pan with foil. While oven is heating, prepare potatoes. Cut a small thin slice off one long side of each potato. This will give a flat surface so potatoes will not roll around.
- Place a potato on a work surface with the cut side down. With a sharp knife cut thin vertical slices from one end to the other, cutting almost all the way through, but being careful not to cut all the way through. You can place small wooden dowels, or chopsticks on either side of the potato to keep your knife from slicing through. For me, it works better to just take a bit of care with each cut and to use a very sharp knife.
- Combine olive oil, butter, rosemary leaves and garlic in a small microwave safe bowl. Cook on high for 30 seconds, stir and cook another 30 seconds. Remove from microwave, add lemon zest and set aside.
- With your hands, rub potatoes all over with a bit of olive oil. Arrange potatoes on prepared pan. Place in preheated oven and bake for 15 minutes. Remove from oven and brush all over with about half of the olive oil/butter mixture, separating the slices slightly with a knife to get some of the oil mixture between the slices. Return to oven for another 15 minutes and repeat brushing with oil.
- Return potatoes to oven for 15 minutes. At this point you should have used up most of the oil/butter mixture and should have just the rosemary and garlic left in the bowl. Add one tablespoon of butter to bowl and microwave on high for 30 seconds.
- After the 3rd 15-minute stint in the oven, remove potatoes, brush with the melted butter and sprinkle generously with sea salt. Bake for another 10-20* minutes or until crisp and golden on the exterior and soft of the inside. Remove from oven, sprinkle with chopped rosemary and serve.
Notes
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Made these potatoes this evening. It was easy and a hit. Loved the crispy exterior and the soft within. The flavors were so good. Thank you so much for sharing.
Awesome! Thanks, Nadine!
Chris,
As always, I am feeding a crowd. Can these be made in advance - maybe an hour, and held? Trying to be able to enjoy my guests.
Happy Easter!
Hello Cathy, sorry I didn't get to this before Easter but I hope they turned out well for you. Yes you could make them an hour ahead and then just warm them before serving . I would baste them with butter when warming.
Chris, so glad that I stumbled upon your recipe for Hasselback potatoes - they look gorgeous and delicious and perfect and more! I have to make these beauties following your recipe - next week when I will grill some spatch-cooked chickens, they will be a perfect accompaniment! I am going to prpare your recipe with "new potatoes" that have just started to hit the markets!
I got inspiration from your recipe and made my own. They are not as beautiful as yours. But I linked you to my blog because I wanted people to come here and see how they should look. LOL
Chris - I loved your hasselback potato recipe. I had compared several different recipes and used yours last night - they were amazing. I love lemon on pretty much everything so this recipe was a perfect fit.
I paired it with an ambrosia mustard glazed sea bass and it was a great balance!
Deanna, Thanks for taking the time to get back to us. Your dinner sounds wonderful. Wish I could have been a little mouse in your house and nibbled on the leftovers. 🙂
Stunning! These have been on my list to make forever. Now I have a wonderful recipe to use.
These look so beautiful - and symmetrical. How did you do such a lovely job?
I agree with Elisabeth...I've never seen such beautiful Hasselbacks. I've made these a couple times, but I think it's time to put them back on the menu...and SOON 🙂
Absolutely the most gorgeous and perfectly thin sliced Hasselback potatoes that I have ever seen. Just drooling looking at the beautiful photos, as well!
I have never had these before but they look so good, I think my husband would even eat these!!
I was impressed when I first noticed the recipe so I made them tonight for supper and they were marvelous!
Thank you so much for getting back to us about your results, I'm so glad you enjoyed them!
I've never made these! And I really should, because the flavor looks wonderful, and their looks are out-of-this-world! These must be a lot of fun to photograph. 😉 Great pictures, fun post - thanks so much.
These look amazing! I love hasselback potatoes and the combo of flavors on these sounds delicious!
Absolutely stunning - preparation, presentation, and photography!
Oh these are so much fun! simply beautiful and delicious - got to give them a try!
mary x
Chris, these are absolutely, positively gorgeous...LOVE them!!! Your photos are so fresh and striking too!
Your Hasselback potatoes are gorgeous. I love the flavor in them too. Can't wait to give this a try.
Oh! Genius way of preparing potatoes! So fancy! This is just awesome - definitely worth a try.
Hi Chris, awesome! Yours look so good and very pretty. Very nice click, perfect for the magazine. 🙂
Have a nice weekend.
These look perfect, I really want to try them now.
We must be thinking alike- I just made Hasselback potatoes tonight for supper. The garlic, lemon and rosemary sound wonderful, and I'll try these seasonings the next time I make them! 🙂
I oohed and ahhed and I wasn't even sitting at your dinner table (wish I were). Your pictures wowed me. Unlike Kathy, I never have made these but, besides tasting good, they certainly do look impressive. I read your directions carefully because I couldn't figure out how you could do the "magic slicing trick" with a food product that rolls!!! Your directions are clear and I think I've got it. Thanks, Chris.
I never pin potato recipes because they just don't seem that special. This potato I am pinning! It is both beautiful and special. Thanks!
These potatoes are so beautiful!! Lovely to serve for a dinner party! I used to make thrm…a very long time ago! I forgot about them…until now! Gorgeous photos!
I don't buy a lot of potatoes (we eat more rice and pasta here) but I would make a special trip to the store so I can make these. You had me at garlic, rosemary and lemon..yum!!!
Oh so cute they are, will make them on Wednesday when we get guests.
Yes it is much eaten here in Sweden, with melted butter - sea salt and bread crumbs.
Really nice photos. These potatoes sound incredible. Must make soon.
These potatoes have to be one of the coolest thing I've seen- so perfectly done and absolutely delicious looking!!!
Chris, this is absolutely lovely. I am going to make this pronto tonight! thanks for the recipe - have heard of hasselback potatoes before but never came across any tempting recipe until yours - perhaps it was the stunning photos that did the trick!
I've always wanted to make these, yours came out beautifully. Time to sharpen my knives!!!
I have never actually had these potatoes, but I've seen a few photos like these that leave me wishing I had them for dinner tonight. Beautiful photos! I'm thinking this is one the whole family would love... you've inspired me to try them!
Boy they look great! I'm sure the lemon is amazing and the pics are just beautiful! Happy Weekend:@)
I love rosemary and potatoes together. I have never actually made hasselback potatoes, but this looks like a version I would really enjoy!
Lovely! The potatoes carry the roasting flavor combined with garlic. Best side dish.
These are utterly amazing. Your photos are so crisp and clear I feel like I could reach in and grab one of these luscious potatoes. I'm not quite sure I could get those fine even slices, though, but I'll give it a try!
Oh Chris, I have made these a couple times with a so-so result. It seems the recipe I had missed step 4. Thanks for the clarification. I can't wait to retry. It makes sense now.
So beautiful and extraordinary!Love these!
Hugs,dear Chris!
Ooh I love Hasselback potatoes Chris mum used to make them like this all the time when we were little. Actually just the other day I remembered them and made some for dinner (wouldn't it be funny if it was the same time you thought to blog about these?!). I love how you get extra crunchy bits but still the soft fluffy centre.
OH MY GOSH! These look so yummy!!!
I keep pinning these and haven't tried them yet. Your slices are so perfect!
These have been on my list for quite sometime now. Lemon and garlic are a fav of mine. Yours are sliced so beautifully...I bet mine would like a hot mess compared to yours.
I have wanted to try this way of preparing potatoes for ages and haven't gotten round to doing it. They are scrumptious looking and would be so pretty on a dinner plate.
love these potatos look heavenly!!
Hasselbacks are the best! They always look so elegant and the flavor...mmmmmm.
We also love these...your photos are outstanding!
This reminds me that I haven't made hasselback potatoes in ages. Yours looks absolutely gorgeous.
what a fun way to prepare potatoes..infact the other day i saw a hasselback bread..just the shape but didnt come with any potatoes, i think. Funny that i tend to associate the word hasselback and cowboys together!
I'm making leg of lamb this weekend and these would be a great accompaniment.
These are really good and something I grew up with!
mmm, delicious they are! I love this method too!
I HAVE PUSHED THE "PRINTABLE RECIPE" AND NOTHING HAPPENS. CAN YOU PLEASE FIX? I LOVE YOUR BLOG AND EVERYTHING ABOUT IT, INCLUDING YOU!! THANKS FOR ALL YOUR EFFORTS.
Sorry, it should be fixed now!
Love this kind of potatoes! So good, so tasty!
These are beautiful!~ Thanks for the tips about slicing - so interesting and I bet it does work. Have a terrific weekend!
Potatoes typically don't tempt me, but these definitely would! Love the flavors here!
Wonderful recipe! You got me wanting steak, potato and salad for dinner. I just love this recipe!