Rosemary Hasselback Potatoes Recipes

ROSEMARY HASSELBACK POTATOES

Steps:

• Preheat oven to 180°C. Line a baking tray with foil or baking paper.
• Scrub the potatoes clean but leave the skins on. Make horizontal cuts, almost all the way through each potato, 2-3mm apart.
• Melt the butter with the oil and garlic. Place the potatoes on a baking tray and spoon over the butter-garlic mixture, drizzling it into the cuts. Insert a few rosemary sprigs into each potato. Liberally sprinkle with sea salt.
• Bake for 60 minutes or until the potatoes are cooked through and crispy.

ROSEMARY HASSELBACK POTATOES

Steps:

• Preheat the oven to 425 ̊. Mix the butter, olive oil, rosemary, salt and a few grinds of pepper in a large bowl.
• Place a potato in the curved part of a wooden spoon. Make a series of deep cuts in the potato 1/8 inch apart, cutting almost all the way through. (The edges of the spoon will prevent you from cutting to the other side.) Repeat with the remaining potatoes.
• Toss the potatoes with the butter mixture. Place cut-sides up on a rimmed baking sheet and bake until tender and crisp, 75 to 80 minutes. Gently shake the pan to coat the potatoes with the melted butter. Season with salt.

CRISPY HASSELBACK POTATOES WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
• Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
• Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
• Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
• Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.

ROSEMARY-GARLIC HASSELBACK POTATOES

Steps:

• Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
• Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
• Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
• Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
• Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
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• Sprinkle with remaining rosemary and serve.

ROSEMARY GARLIC HASSELBACK POTATOES

Steps:

• Preheat oven 425°F with a rack in the lower-middle position
• Wash and dry the potatoes...leave thin skins on.Cut thin ⅛ inch slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato -but don't worry if you cut through.
• Slice the garlic, very thinly, lengthwise. Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two into the other slits. It doesn't have to be perfect. Placing the rosemary and garlic in between the slices separates them and reduces cooking time.
• Brush the bottom of the baking dish or cast iron skillet with olive oil and sprinkle dish with salt and pepper.
• Brush top and sides of potatoes with 1-2 tablespoons olive oil, (reserving 1 tablespoon for brushing again halfway through baking). You can use less oil if you prefer.
• Arrange the potatoes in a baking dish and sprinkle generously with salt and pepper.
• Bake the potatoes for 35-40 minutes. At this point, the layers will start separating. Brush the potatoes again with a little oil, making sure some of it drips down into the space between the slices.
• Bake for another 25 to 35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer....and If they begin to get too brown, lightly cover with foil and turn heat down to 400F until tender. Total baking time is 60 to 70 minutes for medium sized potatoes (if your potatoes are on the small side or are larger, adjust cooking time accordingly).
• Garnish with fresh rosemary leaves.

HASSELBACK POTATOES

Steps:

• Preheat your oven to 460°F.
• Take a small saucepan and add your oil, place on medium heat and add your garlic: stir and heat. Meanwhile, strip sprigs of rosemary from the stalk and also add this to the pan. Give the oil a good stir, and then remove from the heat before the garlic begins to sizzle.
• Take your potatoes, and working from one end to the other, slice parallel lines with a sharp knife. Try and get them as fine as you can. Slice about 2/3-3/4 into each potato. Do this with all of your potatoes.
• Tip your oil and garlic mixture into a large bowl, then add your potatoes. Give them a good stir to make sure that they are all evenly coated, then tip onto a baking tray, reserving a little of the oil.
• Bake for 30 minutes. As the Hasselback potatoes soften, give them a little squeeze to open up the ridges, then paint with the reserved garlic and rosemary oil.
• Continue to bake until the ridges have all opened out and the skins look nice and crispy.
• Serve and enjoy!

GARLIC BUTTER HASSELBACK POTATOES

Steps:

• Preheat the oven to 425 degrees. Wash and scrub the potatoes. Slice the potatoes thinly leaving a half an inch base at the bottom.* Salt and pepper the potatoes.
• In a small bowl combine melted butter, parsley, thyme, rosemary and garlic. Place the potatoes in a 9x13 inch backing dish. Brush the garlic herb butter along the tops of the potatoes.
• Roast the potatoes for 40-60 minutes or until fork tender.

HASSELBACK POTATOES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Use a metal skewer and insert through the back of one of the flatter sides of the potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in-between two handles of wooden spoons, and cut through to the spoon, if this is easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.
• Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, getting some in between the slices. Toss in the bashed garlic, rosemary, and season well. Roast for 50 mins - 1 hr until the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway cooking to get extra crisp potatoes.

ROSEMARY & GARLIC HASSELBACK POTATOES

Steps:

• 1. Preheat oven to 425 degrees. Line a baking sheet with parchment.
• Carefully make slices in the potatoes, leaving 1/4-1/2 inch at the bottom to hold the potato together.
• Place the potatoes on a baking sheet. In a small bowl, combine the melted butter (microwave cold butter in increments of 10 seconds until melted), minced garlic, salt, pepper and rosemary.
• Brush 1/2 the mixture onto the potatoes, making sure to get in between the slices.
• Bake for 25-30 minutes, remove from oven and brush the remaining 1/2 of melted butter mixture onto the potatoes.
• Bake for another 25-30 minutes, until golden brown.
• Garnish with chopped parsley or chives.

ROASTED ROSEMARY FINGERLING HASSELBACK POTATOES

Steps:

• Preheat oven to 425˚F
• Run potatoes under cool water and clean off any soil with a brush or your hands.
• Working horizontally make thin cuts into the top half of each potato.
• Add potatoes to a enamel braiser, cast iron skillet or a sheet pan.
• Coat potatoes in olive oil, rosemary, salt and pepper.
• Lightly smash the garlic cloves just to loosen the paper but leave the paper on them so they don't burn in the oven. Then tuck them into the potatoes.
• Bake until potatoes are crispy, browned and fork tender, about 30-35 minutes.
• Remove from oven and sprinkle on parsley and shake the pan to disperse the parsley evenly over potatoes.
• If you're adding Parmesan, grate it onto the potatoes immediately after taking them out of the oven and then shake the pan to coat potatoes in the cheese as it melts.
• Serve and enjoy hot from the oven.

EASY HASSELBACK POTATOES WITH PARMESAN, ROSEMARY & LEMON

Steps:

• Preheat oven to 425F. Wash and dry potatoes well.
• Take 2 wooden spoons or chopsticks, and place them around potatoes (working 1 potato at a time). Using a sharp knife, slice potato into 1/8-1/4 inch slices, making sure not to cut all the way through. The chopsticks or wooden spoons will help you to do this!
• Once all potatoes are sliced, place them into a large baking dish or on a baking sheet. Brush potatoes with olive oil, making sure to get between the slits. Stuff potato slits with sliced garlic and rosemary. Generously crack salt + pepper over potatoes.
• Place potatoes in the oven for approximately 60 minutes, until crisp and golden. This may vary depending on size of potatoes.
• Remove potatoes from oven, and sprinkle freshly grated parmesan cheese overtop. Return to oven and continue to bake for another 6 or so minutes, until the cheese becomes golden.
• One done, remove potatoes from oven and transfer to a serving platter. Make sure to top with any crispy cheese bits from the baking dish!
• Top potatoes with lemon zest, a squeeze of lemon juice, fresh rosemary, an extra drizzle of oil, and more salt + pepper (if desired). Enjoy immediately!

ROASTED ROSEMARY HASSELBACK POTATOES

Steps:

• Preheat the oven to 425°F.
• Cut slits on the potatoes being careful not to cut through completely. Next place the potatoes in a bowl and drizzle half of the olive oil and butter over the potatoes reserving the rest. Season with the chopped garlic and salt and pepper.
• Arrange the potatoes on a baking sheet and sprinkle with the chopped rosemary. Bake for 15 - 20 minutes until the potatoes start to fan out. Brush the reserved olive oil and butter over the potatoes allowing it to drip in between the slices. Continue roasting until golden brown, another 15 minutes. Serve hot.

ROSEMARY HASSELBACK POTATOES

Steps:

• Preheat oven to 425F.
• With a sharp knife to make 1/8-inch-thick slices in each potato, crosswise, without cutting through the bottom, so potato remains intact. Using two wooden spoons, place a wooden spoon lengthwise along both long sides of the potato. The sides of the spoon will prevent the knife blade from going too far down.
• Arrange potatoes on baking sheet.
• In small bowl combine butter, olive oil, panko, rosemary, kosher salt and pepper.
• Brush potatoes generously with the butter mixture, using fingers to separate slices and brush mixture between slices also.
• Roast 45 minutes or until potatoes are tender.

CRISPY HASSELBACK POTATOES WITH ROSEMARY AND SEA SALT

Steps:

• Preheat the oven to 200 deg.
• Wash and clean the potatoes removing any green skins and eyes.
• Cut slits into each potato making sure that you don't cut all the way through. Leave the bottom half of the potato uncut. It helps to place the potatoes between wooden handles, such as wooden spoons or spatulas. This will help guide you and prevent you from slicing the potatoes all the way through.
• Place the potatoes on a baking tray and brush the tops with a little olive oil. Crush some sea salt and sprinkle over the tops of each potato. Add some crushed pepper if you wish. Finally, add the chopped Rosemary or your favourite herbs
• Bake until the skins are crispy and frilly with a fluffy baked centre. This should only take about 20 mins. If needed bake a little longer if they still feel a little firm in the middle.

MINI HASSELBACK POTATOES WITH ROSEMARY AND GARLIC

Steps:

• Ever tried your hand at hasselback potatoes? Well, here's a superb method which throws fresh and delicious new potatoes in with the fantastic flavours of rosemary and garlic. This is a superb and delectable dish which works well on its own and is bound to steal the spotlight at parties or as part of a meal. Preheat the oven to 190°C, 170°C Fan, Gas Mark 4. Place the potatoes into a pan of boiling water and cook for about 5 minutes, drain and cool. Insert a skewer through the middle of the potato. Using a small knife make little cuts through the potato until you hit the skewer. Place the potatoes into a small roasting dish, scatter over the rosemary and garlic over the potatoes and season. Drizzle with the oil and cook for about 30 minutes, until crisp and golden. Alternatively, preheat the BBQ for indirect cooking (190°C,) . Follow steps 1-4, transfer into a cast iron pan and put on the BBQ for 2 hours, basting occasionally with the oil. Great served with all meats, salads or Discover the video for this recipe below and take a look at our vast library of potato recipe videos on our video hub.simply on their own.