Garlic Butter Hasselback Potatoes
Crispy on the outside, creamy on the inside, and brushed with a fragrant garlic butter rosemary sauce — these yellow potatoes are simple, elegant, and unforgettable. They’re everything you love about garlic butter roasted potatoes, but with the beautiful fanned layers of a classic Hasselback cut.
Print
Pin
Video
Cost: $5
Servings: 6
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.
Nutrition
Calories: 210kcal