Crispy hasselback potatoes tossed in rosemary butter and roasted until crisp and golden are simply irresistible and a delicious side dish.
Ingredients needed
- Potatoes. I used new potatoes but this can be made with larger potatoes too. The baking time will just need to be adjusted.
- Butter. Olive oil can be used instead.
- Fresh rosemary.
- Fresh garlic cloves.
- Salt and black pepper.
How to make rosemary butter hasselback potatoes
With a sharp knife, slice the potatoes taking care not to cut all the way through. A great tip is to use two chopsticks on the sides of the potato which will prevent you slicing all the way through. Place the potatoes in a large baking dish or roasting tray.
Melt the butter then add the chopped rosemary and garlic. Season generously with salt and cracked black pepper and pour over the potatoes. Place the potatoes in a preheated oven and allow to roast for 20-30 minutes (longer if using larger potatoes) until they are crisp, golden and tender throughout. A knife should be able to be easily inserted. Remove from the oven and serve immediately.
Can I make this ahead?
Sliced potatoes have a tendency to brown. You can prep the potatoes up to 3 hours in advance but ensure each potato is coated in the butter to prevent the browning.
Easy potato side dishes
Rosemary butter hasselback potatoes
Ingredients
- 1.2 kg (2½lb) new potatoes / baby potatoes
- 1/3 cup melted butter
- 3 garlic cloves crushed
- 1 tbsp fresh rosemary finely chopped
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Preheat the oven to 200°C/390°F.
- With a sharp knife, slice the potatoes taking care not to cut all the way through.
- A great tip is to use two chopsticks on the sides of the potato which will prevent you slicing all the way through.
- Place the potatoes in a large baking dish or roasting tray.
- Melt the butter then add the chopped rosemary and garlic.
- Season generously with salt and cracked black pepper and pour over the potatoes.
- Place the potatoes in a preheated oven and allow to roast for 20-30 minutes (longer if using larger potatoes) until they are crisp, golden and tender throughout.
- A knife should be able to be easily inserted.
- Remove from the oven and serve immediately.
Excellent!!!>