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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?
- 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
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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.
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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.
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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.
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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.
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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.
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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.
* ~ Total baking time is approximate. It will depend on the size and density of your potatoes along with your oven. Total baking time is 55-65 minutes.
Kim - Liv Life says
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!
Happier Than a Pig in Mud says
Boy they look great! I'm sure the lemon is amazing and the pics are just beautiful! Happy Weekend:@)
Erin @ Dinners, Dishes, and Desserts says
I love rosemary and potatoes together. I have never actually made hasselback potatoes, but this looks like a version I would really enjoy!
Munatycooking says
Lovely! The potatoes carry the roasting flavor combined with garlic. Best side dish.
Sue/the view from great island says
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!
Ms Lemon of Make Mine Lemon says
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.
Lenia says
So beautiful and extraordinary!Love these!
Hugs,dear Chris!
Claire @ Claire K Creations says
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.
dizzyizzy says
OH MY GOSH! These look so yummy!!!
hobby baker says
I keep pinning these and haven't tried them yet. Your slices are so perfect!
Rhonda says
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.
Cathy at Wives with Knives says
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.
Gloria says
love these potatos look heavenly!!
Kate says
Hasselbacks are the best! They always look so elegant and the flavor...mmmmmm.
Marigene says
We also love these...your photos are outstanding!
Angie's Recipes says
This reminds me that I haven't made hasselback potatoes in ages. Yours looks absolutely gorgeous.
lena says
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!
Vicki V @ blestnest.blogspot.com says
I'm making leg of lamb this weekend and these would be a great accompaniment.
Hovkonditorn says
These are really good and something I grew up with!
Martha says
mmm, delicious they are! I love this method too!
Anonymous says
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.
The Café Sucré Farine says
Sorry, it should be fixed now!
Kim G. says
Love this kind of potatoes! So good, so tasty!
Tricia @ saving room for dessert says
These are beautiful!~ Thanks for the tips about slicing - so interesting and I bet it does work. Have a terrific weekend!
Laura (Tutti Dolci) says
Potatoes typically don't tempt me, but these definitely would! Love the flavors here!
Jennifer @ Peanut Butter and Peppers says
Wonderful recipe! You got me wanting steak, potato and salad for dinner. I just love this recipe!