Name: Crispy Garlic Rosemary Hasselback Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Swedish
Ingredients: 5 - 6 x 250g / 8oz potatoes; 1 1/2 tsp extra virgin olive oil; 1/4 tsp cooking salt / kosher salt; 1/4 cup extra virgin olive oil; 1 1/4 tsp cooking salt / kosher salt; 4 garlic cloves, skin on, smashed (optional); 3 rosemary sprigs (optional but recommended)

There's something truly magical about the crisp crunch of a perfectly roasted potato meeting the fragrant warmth of garlic and rosemary. This Crispy Garlic Rosemary Hasselback Potatoes Recipe delivers just that—those golden, fluttered slices soaked in buttery olive oil and herbs. It’s simple, stunning, and surprisingly easy to make, which is why I keep it in my recipe rotation for cozy dinners and special occasions alike.

The image shows a close-up of a sliced potato with thin, even layers on the outside that are golden brown and crispy, while the inside is soft and pale yellow. The potato is garnished with coarse salt crystals and small sprigs of green rosemary on top, resting on a white marbled surface that has a few scattered garlic cloves and rosemary leaves nearby. The potato's texture is slightly shiny with a light oil glaze visible on the surface. In the background, more whole potatoes with the same layered pattern are slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Garlic Rosemary Hasselback Potatoes Recipe
Top Tip
How to Serve Crispy Garlic Rosemary Hasselback Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Garlic Rosemary Hasselback Potatoes Recipe

Why You'll Love This Recipe

I can't tell you how many times this Crispy Garlic Rosemary Hasselback Potatoes Recipe has stolen the spotlight at our dinner table. The way those thin potato slices fan out and soak up every bit of garlic and rosemary olive oil makes all the difference—trust me, you’ll want to make it again and again.

Beautiful presentation: These potatoes look fancy enough for guests but are super simple to prepare.
Flawless texture: Crispy on the edges, tender in the middle—a match made in potato heaven.
Customizable flavor: Garlic and rosemary are classic, but you can tweak this easily to suit your taste.
Comfort food champion: It pairs perfectly with everything from weeknight dinners to festive roasts.

Ingredients & Why They Work

Every ingredient in this Crispy Garlic Rosemary Hasselback Potatoes Recipe plays a key role—each chosen to build layers of flavor and texture without overpowering the natural potato star. Here's why I use what I do and some tips to pick fresh and flavorful options.

Flat lay of five oval-shaped fresh potatoes with smooth light brown skin, a small white ceramic bowl of extra virgin olive oil glistening golden, a small white bowl filled with coarse kosher salt crystals, three fresh rosemary sprigs with vibrant green needles, and four whole garlic cloves with papery skins intact and slightly smashed, all arranged symmetrically in perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Potatoes: I prefer oval or medium-sized potatoes because their shape makes it easier to slice thinly and fan out perfectly.
Extra virgin olive oil: Using good quality olive oil is essential since it infuses each bite with rich, fruity flavor and helps those slices crisp up gorgeously.
Cooking salt / kosher salt: Salt is your friend here—sprinkled just right to enhance flavor and help the edges crisp without drying the potatoes.
Garlic cloves (skin on, smashed): Adding garlic with the skin intact softens its bitterness and gently perfumes the oil.
Rosemary sprigs: Fresh rosemary is a must for that piney, earthy aroma that complements the potatoes beautifully—dried just won’t do the same justice.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about the Crispy Garlic Rosemary Hasselback Potatoes Recipe is how easy it is to customize. I've tried several tweaks that make it uniquely mine, but don’t hesitate to play around and find what suits your family’s preferences.

Variation: Sometimes I add a sprinkle of Parmesan cheese in the last 10 minutes of baking for a deliciously cheesy crust — highly recommend!
Dietary modifications: For a dairy-free or vegan version, stick with olive oil and herbs and skip any cheese topping.
Seasonal twists: Swap rosemary with thyme or sage depending on what's fresh or what mood you’re in.
Heat levels: Adding a pinch of chili flakes or smoked paprika can give this recipe a nice kick without overpowering the garlic and rosemary.

Step-by-Step: How I Make Crispy Garlic Rosemary Hasselback Potatoes Recipe

The image shows five hasselback potatoes with thin, evenly spaced golden-brown slices creating a layered fan shape. Each potato has a crispy texture on the edges of the slices, with a soft, light yellow color inside. The potatoes are sprinkled with coarse sea salt and garnished with fresh green rosemary leaves placed on and around them. There are also whole garlic cloves scattered among the potatoes. All of this is on a white marbled surface. The lighting highlights the crispiness and the warm golden color of the potatoes. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Potatoes and Knife

Start by washing the potatoes thoroughly. Don't peel them—we want that skin for extra crunch and flavor. Use a very sharp knife and carefully make thin slices about 3mm apart. I like to place chopsticks or wooden spoons on either side of the potato to avoid cutting all the way through—this helps create that classic Hasselback shape that fans out beautifully. Don’t stress if your slices aren’t perfect; rustic and a little wonky still taste amazing!

Step 2: Season and Layer Flavors

Place the potatoes on a baking tray and brush generously all over with a little extra virgin olive oil and sprinkle with salt. Tuck smashed garlic cloves and fresh rosemary sprigs between the potatoes or around them on the tray—these aromatics infuse the oil as the potatoes roast. For the most flavor, I like to brush olive oil mixed with salt between the slices halfway through the cooking time.

Step 3: Roast Low and Slow

Place your tray in a preheated oven at around 180°C (350°F) and roast for about 80 minutes. The magic happens here: the slices slowly fan out while softening inside and crisping on the edges. Halfway through, give them another brush with that garlic rosemary olive oil. This keeps them moist and deeply flavorful. Keep an eye on the edges so they don’t burn; if they’re coloring too fast, loosely cover with foil and continue roasting.

Top Tip

Over the years, these tips have made all the difference in perfecting my Crispy Garlic Rosemary Hasselback Potatoes Recipe. They’re super simple but elevate your results immensely!

Knife Control: Use chopsticks or wooden spoons as slicing guides to prevent cutting the potato all the way through — it really helps the fans hold together.
Oil Generously: Don’t skimp on brushing the potatoes with olive oil; it’s the secret to achieving that irresistible crispy edge.
Roast Slowly: Low and slow roasting gives the inside a melt-in-your-mouth texture while crisping the outer edges perfectly.
Garlic & Herbs Placement: Don’t just toss them on top. Place garlic cloves and rosemary sprigs strategically between the slices or right beside the potatoes to maximize flavor infusion.

How to Serve Crispy Garlic Rosemary Hasselback Potatoes Recipe

garlic rosemary hasselback potatoes - Serving Suggestion

Garnishes

Once your Crispy Garlic Rosemary Hasselback Potatoes come out of the oven, I like to sprinkle them with some freshly chopped parsley for a touch of freshness and color. Sometimes a dash of flaky sea salt adds the perfect finishing crunch. A little grated Parmesan or a light drizzle of truffle oil can elevate the dish for guests.

Side Dishes

This recipe pairs incredibly well with roasted chicken, grilled steak, or even a simple green salad for a lighter meal. I've also served it alongside sautéed greens or roasted vegetables for a hearty vegetarian option that feels special.

Creative Ways to Present

For holiday dinners, I arrange the Hasselback potatoes on a beautiful platter garnished with extra rosemary sprigs and edible flowers for a festive look. You can even top each potato with a small dollop of garlic aioli or sour cream and chives for a crowd-pleasing appetizer vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Crispy Garlic Rosemary Hasselback Potatoes store very well in the fridge. I place them in an airtight container once fully cooled, and they stay tasty for up to 3 days. Just remember they lose some of that crispiness when chilled.

Freezing

I haven’t had great luck freezing Hasselback potatoes because the texture changes quite a bit. If you do freeze them, wrap tightly in foil and use within a month, but for best quality, fresh roasting is king here.

Reheating

To reheat and bring back some crispiness, I pop leftovers in a hot oven (around 200°C/400°F) for 10-15 minutes or until warmed through. Avoid the microwave unless you’re in a pinch, as it makes the potatoes soggy.

Frequently Asked Questions:

Can I use other herbs instead of rosemary?

Absolutely! Thyme, sage, or even oregano work beautifully. Just choose fresh herbs for the best flavor infusion and adjust quantities to taste.

How thin should the potato slices be?

Aim for slices about 3mm (about ⅛ inch) apart. Thin enough to fan out and crisp, but not so thin that the potato falls apart during roasting.

Do I really have to keep the skin on?

Keeping the skin on adds texture and holds the potato together during baking. It also means less prep and more nutrients. You can peel if you prefer, but I highly recommend keeping it.

What’s the secret to getting the potatoes crispy?

The secret is generously brushing olive oil between the slices and roasting slowly at a moderate temperature. Using thin slices also lets the edges crisp without overcooking the center.

Final Thoughts

This Crispy Garlic Rosemary Hasselback Potatoes Recipe holds a dear spot in my kitchen because it’s simple yet feels so celebratory. Every time I serve these, I get compliments and requests for the recipe, which makes the effort feel totally worth it. Give it a go—you might just find your new favorite way to enjoy potatoes, and yeah, it’s as fun to make as it is to eat.