Baby Hasselback Potatoes With Garlic & Rosemary

I mean, potatoes are life, right? 

They're so versatile and can be cooked & enjoyed in so many different ways,  Let me tell you about one of my favourite potato recipes ever: Baby Hasselback Potatoes With Garlic and Rosemary. 

They are right up there with these Slow Cooker Roast Potatoes & Air Fryer Crispy Smashed Potatoes.

Hasselback potatoes can be made using large or standard-sized potatoes, and you can also create mini versions using baby potatoes, like in this recipe.

These little guys are like a flavour explosion in your mouth! They've got this amazing combo of crispy edges, super soft insides, with a delicious kick of garlic & rosemary. 

Trust me, whether you're having a weeknight family dinner or throwing a dinner party with your friends, these baby Hasselback potatoes will steal the show!

If you love potatoes as much as me why not also check out my chicken, bacon and mushroom pie with potato topping or my dairy-free lamb and sweet potato hotpot.

This recipe is gluten-free, dairy-free and egg-free, making it suitable for people with many food allergies.

🤔 What Are Hasselback Potatoes?

Hasselback potatoes are a type of potato dish that originated in Sweden. The name "Hasselback" comes from the restaurant Hasselbacken in Stockholm where they were first introduced in the 1940’s.

You prepare hasselback potatoes by making thin, evenly spaced parallel cuts along the width of a whole potato, typically leaving the bottom intact. The cuts are made about three-quarters of the way through the potato, creating a series of thin slices that remain attached at the base.

The potatoes are then seasoned with salt, pepper, and sometimes herbs or spices, and baked until crispy and tender.

🥔 Ingredients Used & Substitutions

✋ Be sure to double check all packaging for allergens. ✋

• Potatoes - I have used new potatoes ( or baby potatoes as they are also known). Yukon Gold new potatoes are a good choice. You can also make these Hasselback potatoes with standard-sized potatoes too.
• Olive Oil - Use the best quality olive oil you can.
• Garlic - I love garlic so much!! The health benefits of garlic are unreal and I try to include it in as many recipes as possible. Garlic can help your immune system, lower blood pressure, and help to prevent cancer & dementia, it's my superfood!
• Dairy Free Butter - I have used Flora plant butter to test this recipe and the results were great, however, any dairy-free butter will work. If you don’t require the recipe to be dairy free you can just use regular butter.
• Fresh Rosemary - Always use fresh rosemary where you can. If you can’t find fresh rosemary you can substitute it for dried rosemary, just use a third of the amount, as dried herbs have a much stronger flavour.

See the recipe card for full information on ingredients and quantities.

⚡ Variations

• Mix up the herbs! - Swap the rosemary for fresh parsley or chives. Why not try some fresh thyme and add a little grated lemon zest and juice to the basting mixture for a fresh zingy flavour?
• Make them fully loaded! - Sprinkle some grated vegan cheese over the potatoes ten minutes before the end of the cooking time. Once they are out of the oven, top with vegan sour cream or Oatly creme fraiche, chopped crispy bacon and freshly chopped chives.
• Mexican-Style: Season the potatoes with a blend of chilli powder, cumin, paprika, and garlic powder. After baking, top them with salsa, diced avocado, and a sprinkle of crumbled queso fresco or feta.
  Pesto: Instead of butter, brush the potatoes with a shop bought pesto or make my basil no nut pesto. Bake until golden and crispy.
• Rosemary and Balsamic Glaze: Combine melted butter, balsamic glaze, chopped fresh rosemary, and a touch of honey. Brush the mixture over the potatoes before baking to create a savoury-sweet flavour.

🤔 Do You Need To Peel Hasselback Potatoes?

It’s really up to you! Some people prefer to leave the skin on, as it adds texture and flavour. Additionally, the skin can help hold the potato together as it bakes. However, if you prefer a smoother and more uniform appearance, you can peel the potatoes before making the cuts.

Ultimately, it's up to you to decide whether to peel the potatoes or leave the skin on. I don't peel mine and love to leave the skin on.

✏️ How To Make This Recipe

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

Step 1: First, wash the potatoes to remove any excess dirt that may be left on them. Use some kitchen towel roll to pat them fully dry.

Step 2: Next, starting at one end of the potato, you need to make slices through the potato width ways, leaving around ¼ - ⅛ inch between each slice.

(See the "tips & tricks" section further down the page for a great hack on how to do this easily!)

Be careful not to let the knife cut all the way through the potato otherwise, they will fall apart.

Step 3: For the marinade, finely chop the garlic or, if you prefer a milder garlic flavour without any chunks, use a garlic press to crush it.

Remove the leaves from the rosemary stem, discard the stem & roughly chop the leaves with a sharp knife.

Step 4: Melt the dairy-free butter in a saucepan on the hob or in the microwave and then mix in a bowl with the olive oil, garlic and chopped rosemary.

Step 5: Arrange the hasselback potatoes evenly on a baking tray and baste them with the oil and butter mixture using a pastry brush.  Only use half the mixture as you will use the other half a bit later on.

Season with salt and pepper, however, if you are cooking for small children you may wish to leave out the salt.

Step 6: Place the potatoes in a hot oven. After 20 minutes remove the potatoes from the oven and baste them again using the other half of the mixture.

Return to the oven to bake for a further 20-25 minutes until deliciously golden and crispy.

Serve immediately.

💡 Tips & Tricks

• Potato selection: Choose potatoes that are uniform in size and shape. This will help to ensure they all cook evenly.
• Stabilising the potato: To make slicing easier and prevent rolling, you can place the potato between two wooden spoons or chopsticks when slicing or on a large serving spoon. This will help guide your knife and helps to stop you from cutting right through to the bottom of the potato. You can also use a hasselback slicer like this one,  although I haven’t tried this and just use the wooden spoon method as I find this works well.
• Level up: If the potatoes aren’t level, slice a little bit off the bottom to make them flat and easier to slice.
• Serve promptly: Mini Hasselback potatoes are best enjoyed immediately after baking while they're still hot and crispy.