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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.
Lisa {Authentic Suburban Gourmet } says
Stunning! These have been on my list to make forever. Now I have a wonderful recipe to use.
Beth says
These look so beautiful - and symmetrical. How did you do such a lovely job?
Liz Berg says
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 🙂
Elisabeth says
Absolutely the most gorgeous and perfectly thin sliced Hasselback potatoes that I have ever seen. Just drooling looking at the beautiful photos, as well!
Dining Alone says
I have never had these before but they look so good, I think my husband would even eat these!!
Anonymous says
I was impressed when I first noticed the recipe so I made them tonight for supper and they were marvelous!
The Café Sucré Farine says
Thank you so much for getting back to us about your results, I'm so glad you enjoyed them!
Kitchen Riffs says
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.
JanetFCTC says
These look amazing! I love hasselback potatoes and the combo of flavors on these sounds delicious!
Kimberly @ The Daring Gourmet says
Absolutely stunning - preparation, presentation, and photography!
Inside a British Mum's Kitchen says
Oh these are so much fun! simply beautiful and delicious - got to give them a try!
mary x
Carol | a cup of mascarpone says
Chris, these are absolutely, positively gorgeous...LOVE them!!! Your photos are so fresh and striking too!
Amy says
Your Hasselback potatoes are gorgeous. I love the flavor in them too. Can't wait to give this a try.
Jen Laceda | Tartine and Apron Strings says
Oh! Genius way of preparing potatoes! So fancy! This is just awesome - definitely worth a try.
Amelia says
Hi Chris, awesome! Yours look so good and very pretty. Very nice click, perfect for the magazine. 🙂
Have a nice weekend.
www.you-made-that.com says
These look perfect, I really want to try them now.
Betty says
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! 🙂
Mary Hirsch says
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.
Wendy Sondov says
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!
Kathy says
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!
Lemons and Anchovies says
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!!!
Marre says
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.
Lea Ann (Cooking On The Ranch) says
Really nice photos. These potatoes sound incredible. Must make soon.
Patty says
These potatoes have to be one of the coolest thing I've seen- so perfectly done and absolutely delicious looking!!!
Esther@thefussfreechef says
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!
Sandra Lee says
I've always wanted to make these, yours came out beautifully. Time to sharpen my knives!!!