Garlic Herb Hasselback Potatoes
Hasselback potatoes sliced thin, tossed with garlic rosemary butter, and roasted until the edges crisp while the interior stays creamy. The technique ensures even cooking and maximum flavor absorption.
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Hasselback potatoes sliced thin, tossed with garlic rosemary butter, and roasted until the edges crisp while the interior stays creamy. The technique ensures even cooking and maximum flavor absorption.
Delivery in as fast as one hour.*
Prices vary by store
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Place two chopsticks parallel on a cutting board and tape them down to secure them.
Place a potato between the chopsticks and make thin, vertical slices across it, cutting down until your knife hits the chopsticks. Repeat for all potatoes.
Rinse the sliced potatoes in a bowl of water to remove excess starch.
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of kosher salt and 2 tablespoons of white vinegar.
Carefully add the potatoes to the boiling water and parboil for 15 minutes.
While the potatoes boil, combine olive oil and butter in a small saucepan over low heat.
Once the butter melts, add minced garlic and salt. Cook on low for 5 minutes to infuse the flavors.
Turn off the heat and stir in the chopped rosemary. Set aside to let it infuse.
Preheat your oven to 400°F (204°C).
After 15 minutes, remove the potatoes from the boiling water and place them in an oven-safe skillet.
Brush the potatoes all over with the infused butter, making sure to get it between the slices. Reserve the solid garlic and rosemary bits in the saucepan for later.
Bake for 25 minutes.
Remove the pan from the oven, tilt it, and use a spoon to baste the potatoes with the butter from the bottom of the pan. Return to the oven.
After about 45 minutes of total cooking time, remove the potatoes again. Spoon the reserved minced garlic and rosemary bits over the top of the potatoes.
Return to the oven and bake for a final 10 minutes, until the edges are crispy and the inside is tender.
Gently warm the chopped parsley in any remaining butter and spoon over the finished potatoes before serving.
Store cooled potatoes in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through and edges re-crisp.
Hasselback potatoes are sliced partway through (not all the way) in thin, parallel cuts. This creates more surface area for browning and allows butter and seasonings to penetrate between the layers.
Yes. Slice and season them up to 4 hours ahead, cover with plastic wrap, and refrigerate. Add a few extra minutes to roasting time if starting from cold.
The edges should be deep golden brown and a fork should pierce the thickest part with minimal resistance. Typically 40–50 minutes at 400°F.
Yukon Gold works best for its buttery flavor and creamy texture. Russets are drier; waxy varieties like red potatoes won't crisp as well.
Place the potato on a cutting board with a wooden spoon or chopstick on each side. Use a sharp knife to slice perpendicular to the board; the utensils will stop the blade before cutting through the bottom.
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