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5 from 4 votes

Hasselback Potatoes with Garlic and Rosemary

Perfectly crispy, buttery roasted hasselback potatoes. An essential component of your roast dinner!
Course Side Dish
Cuisine European
Keyword Garlic, Hasselback, Potatoes, Roast Dinner, Roast Potato
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Servings 4
Calories 315kcal


  • 800 g small to medium potatoes (maris piper potatoes work well)
  • 3 cloves garlic (crushed)
  • 1 tbsp rosemary
  • 60 g melted butter (or dairy free alternative)
  • 2 tbsp olive oil


  • Preheat the oven to 220°C/ 200°C Fan
  • Cut slices into the potatoes, making sure not to cut all the way through. The slices should be about 3mm apart and go approx 3/4 of the way down through the potato.
  • Place the potatoes on a baking tray
  • In a small bowl, mix the melted butter, olive oil, crushed garlic and rosemary
  • Use a pastry brush to thoroughly coat each potato in the butter mixture, getting it down into the slits. There should be about half of the butter mixture leftover.
  • Sprinkle salt and pepper over the potatoes (to taste)
  • Bake for 30 minutes
  • Remove from the oven and re-brush each potato with the remaining butter mixture
  • Bake for 20 minutes
  • Brush the potatoes one last time, using the oil in the bottom of the tray
  • Bake for another 10-15 minutes or until desired crispiness is reached!