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Close-up image of baked Hasselback potatoes in a glass dish, highlighting the crispy edges and layers.
Lindsay Lehrer

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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Course: Side Dish
Cuisine: American, American Comfort Food, Holiday
Calories: 210
Ingredients Equipment Method Video Notes

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)

Equipment

  • sharp knife
  • Pastry brush
  • Baking dish
  • Small microwave-safe bowl

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Wash and dry the potatoes. Slice thinly, about 1 cm apart, without cutting all the way through.
  3. In a small bowl, combine melted butter, minced garlic, and rosemary.
  4. Spray your baking dish and arrange the potatoes in a single layer. Brush generously with the garlic butter mixture, getting between each slice.
  5. Roast for 45–55 minutes, brushing with butter halfway through, until golden and crisp.
  6. Sprinkle with sea salt and fresh parsley before serving.

Video

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.