There’s something undeniably elegant about Garlic Butter Hasselback Potatoes — also known as garlic butter baked potatoes or Hasselback garlic potatoes — the way each slice fans open into golden, crisp edges while the inside stays soft, creamy, and buttery. It’s the perfect side dish that looks restaurant-worthy yet takes just minutes to prepare. Whether you’re serving these at Christmas, Thanksgiving, or a cozy Sunday dinner, this dish transforms simple yellow potatoes into something truly special. They’re just as delicious when made as baby Hasselback potatoes or mini Hasselback potatoes, making the recipe flexible for weeknights or holiday gatherings.
Why Yellow Potatoes Make the Best Hasselback Potatoes
Not all potatoes are created equal — and yellow potatoes are, without question, one of the best varieties for baking. Their naturally buttery flavor and creamy interior make them ideal for recipes like these Crispy Baked Yellow Potatoes with Garlic Butter and Rosemary.
If you’ve ever wondered about the origin of Hasselback potatoes, they were first created in Sweden at the Hasselbacken restaurant in the 1950s. The technique quickly spread because it produces potatoes that are both crisp and creamy — the best of both worlds.
Yellow potatoes strike the perfect balance between starchy and waxy. They crisp beautifully on the outside while remaining luxuriously soft inside. Their thin, golden skin adds flavor and texture, eliminating the need for peeling. When brushed with a fragrant mixture of butter, garlic, and herbs, these potatoes develop layers of irresistible flavor — a signature of truly great Garlic Butter Baked Potatoes.
Serving Ideas
These are amazing if you’re ever searching for what to serve with Hasselback potatoes — they pair beautifully with everything from grilled meats to classic comfort food. A favorite in our house is garlic butter steak bites and potatoes, but they also work well alongside roasted chicken or even a simple green salad.
This recipe pairs amazingly with these Garlic Butter Steak Bites. Also goes great with this Cast Iron Chicken Piccata.
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Simple Ingredients for a Sophisticated Side Dish
With just a handful of pantry staples, you can make these Golden Garlic Butter Hasselback Potatoes that taste like something straight out of a fine dining kitchen.
- 10 to 12 medium to large yellow potatoes
- Melted butter
- 1–2 tablespoons minced garlic
- 1 tablespoon dried rosemary (or thyme)
- Olive oil spray or your favorite cooking spray
- Sea salt
- Fresh parsley for garnish
See recipe card for quantities.
How to Make Garlic Butter Hasselback Potatoes
This method is simple, elegant, and absolutely foolproof. Here’s how to make Perfectly Roasted Garlic Butter Hasselback Potatoes that are crispy on the outside and creamy on the inside every single time.
- Step 1: Prepare the Potatoes - Wash and dry your yellow potatoes. Slice the potato thinly, about 1 centimeter apart, stopping just before cutting all the way through. Each potato should have about 10–15 slices that fan open slight
- Step 2: Make the Garlic Butter - Melt butter in a small bowl. Stir in minced garlic and dried rosemary (or thyme). This fragrant mixture is the heart of your Crispy Garlic Butter Hasselback Potatoes — it’s what infuses them with flavor and helps them roast to a beautiful golden finish.
- Step 3: Arrange and Brush - Spray your glass baking dish with olive oil spray and arrange the sliced potatoes inside. Don’t worry if a few pieces fall apart — they’ll still roast up deliciously crisp. Using a pastry brush, coat each potato generously with the garlic butter mixture, making sure to get into all the slices.
- Step 4: Roast Until Golden and Crispy - Bake at a high temperature (around 425°F / 220°C) until the edges are crispy and the insides are fork-tender — usually about 45–55 minutes depending on the size of your potatoes. Halfway through baking, brush on more garlic butter for an even richer flavor.
When done, sprinkle with sea salt and a touch of chopped parsley for a pop of color.
Hint: If your butter solidifies while brushing, pop it back in the microwave for 10–15 seconds to re-melt before continuing.
Variations for Every Occasion
The beauty of these Garlic Butter Hasselback Potatoes with Rosemary is how easily you can customize them to your taste or occasion.
- Add a sprinkle of Parmesan or Gruyère cheese during the last 10 minutes of baking to turn them into Parmesan Hasselback potatoes with a crispy, cheesy crust.
- Drizzle with truffle oil before serving for a gourmet twist.
- Use thyme, sage, or even oregano instead of rosemary for a new flavor profile.
- Add a touch of smoked paprika for warmth and color.
Whether you call them Crispy Baked Yellow Potatoes, Garlic Butter Baked Potatoes, or Golden Garlic Butter Hasselback Potatoes, every variation delivers rich, comforting flavor.
Substitutions You Can Try
If you don’t have yellow potatoes on hand, this recipe still works beautifully with other varieties.
- Yukon Golds or baby potatoes are excellent alternatives. If you’re using baby potatoes, the method works exactly the same — simply slice gently and roast to create Hasselback baby potatoes or garlic butter baby potatoes that cook faster and crisp even more beautifully.
- Swap the butter for olive oil or plant-based butter for a dairy-free version.
- Fresh herbs can easily replace dried rosemary — just double the amount for that same burst of flavor.
Equipment You’ll Need
- Sharp knife
- Wooden spoons or chopsticks (to guide slicing)
- Pastry brush
- Baking dish or roasting pan
- Small microwave-safe bowl
Storage & Reheating
Store any leftover Garlic Butter Hasselback Potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm at 400°F (200°C) for 10 minutes until crisp again.
Top Tip
Place a chopstick or wooden spoon handle on each side of the potato while slicing. It’s the best trick for achieving that perfect Hasselback look without accidentally cutting through.
Frequently Asked Questions
Hasselback potatoes are whole potatoes sliced into thin, even cuts without slicing all the way through. This creates fanned layers that become crispy on the outside and tender on the inside when baked. They look impressive but are surprisingly simple to make.
Yellow potatoes (like Yukon Golds) have a naturally creamy, buttery interior and a thin skin that crisps beautifully in the oven. They hold their shape well while staying soft inside, making them ideal for this cooking method.
Place wooden spoons or chopsticks on each side of the potato while slicing. The knife will hit the handles and stop, creating perfect Hasselback cuts every time.
No worries — just tuck the loose pieces back into the baking dish. They’ll still roast beautifully and get wonderfully crispy.
Yes! You can slice the potatoes up to one day in advance. Store them in cold water in the fridge to prevent browning, then pat dry before brushing with butter and baking.
Absolutely. Fresh rosemary, thyme, or sage work perfectly. Use about double the amount of fresh herbs compared to dried for full flavor.
Other Side Dish Favorites
If you love these, you’ll also enjoy my other potato recipes like garlic butter potatoes, garlic butter roasted potatoes, and more easy weeknight sides.
Main Dish Ideas
These are my favorite dishes to serve with Garlic Butter Hasselback Potatoes:
Garlic Butter Hasselback Potatoes
Equipment
- sharp knife
- Pastry brush
- Baking dish
- Small microwave-safe bowl
Ingredients
- 10-12 medium to large yellow potatoes
- 4 tablespoons butter melted
- 1-2 tablespoons minced garlic
- 1 tablespoon dried rosemary or thyme
- Avocado oil spray
- Sea salt to taste
- Fresh parsley chopped (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Wash and dry the potatoes. Slice thinly, about 1 cm apart, without cutting all the way through.
- In a small bowl, combine melted butter, minced garlic, and rosemary.
- Spray your baking dish and arrange the potatoes in a single layer. Brush generously with the garlic butter mixture, getting between each slice.
- Roast for 45–55 minutes, brushing with butter halfway through, until golden and crisp.
- Sprinkle with sea salt and fresh parsley before serving.
Notes
- If you cut all the way through a potato, don’t stress — just nestle the pieces together in the dish. They’ll bake up beautifully.
- For extra crispiness, give the potatoes one last brush of butter during the final 10 minutes of baking.
- A sprinkle of flaky sea salt right before serving adds texture and enhances the buttery flavor.
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