Rosemary Hasselback Potatoes are fun way to dress a good ole Yukon Gold Potato. Ummm… Delicious too 🙂
Yield: 4 -6
Rosemary Hasselback Potatoes
Rosemary Hasselback Potatoes are fun way to dress a good ole Yukon Gold Potato and delicious too!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
- 4-6 yukon gold potatoes
- 4-6 tablespoons fresh rosemary, diced
- 4-6 tablespoons olive oil
- sea salt
- Preheat oven 375 degrees.
- Wash and dry potatoes.
- Carefully- with a sharp serrated knife thinly slice cuts 1/4 inch apart across top of potato, be careful not cut completely through the base of potato.
- Place sliced potatoes on a baking sheet, drizzle each potato with 1 Tbsp olive oil; carefully separating slices as drizzling.
- Sprinkle rosemary, salt, and pepper on and in between cuts also.
- Bake 30-40 minutes until tops are browned.
Amount Per Serving: Calories: 377Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 167mgCarbohydrates: 45gFiber: 5gSugar: 2gProtein: 5g
You’ll just love how adorable and simple these Rosemary Hasselback Potatoes are to make!
It’s the perfect way to dress up a baked potato for company or to go along with any main dish 🙂
Here is my Video Kitchen Tip Series how to cut a Hasselback Potato, demonstrating this technique…
I hope your Tuesday is a really nice one… make it great!
Rosemary Hasselback Potatoes
olive oil, rosemary, yukon gold potatoes
August 8, 2021
Cindy @Hun... What's for Dinner? says
My hassleback potatoes never look this good, LOL. Thank you for sharing with Simple Supper Tuesday.
Lori @ A Bright and Beautiful Life says
These would make almost any dinner plate look more beautiful and make any meal more delicious. Yum.
Thanks so much Lori 🙂 They’re a so darn cute and SO simple too! Thanks for the fun comment… have wonderful day! xoxo~ Ruthie
These potatoes look delicious. I just love it when food looks good!
They are delicious and cute which is a perfect combination! Thanks for stopping by… have a great night 🙂 xoxo~ Ruthie
Liz Fourez says
These look so good, Ruthie! Thanks so much for sharing at Time to Sparkle Tuesday!
Hi Liz… thanks for stopping bye. xoxo~ Ruthie
hey! that looks sooo good! Thanks for linking up to Tasteful Tuesdays @ nap-timecreations.com. Can’t wait to see what you bring to the party this week! I took a quick look around and did see a place where you link back to parties…. did I miss something?
Here’s a link to my party page.. https://cookingwithruthie.com/where-i-link-party/ I’d love at have you come and share at Super Saturdays with me too 🙂 Have a great day! xoxo~ Ruthie
Chandra@The Plaid and Paisley Kitchen says
Beautiful! Thank you so much for sharing on Show Me Your Plaid Monday’s!
Hi Ruthie. Thanks for all your tips and recipes! I noticed in this video that your cutting board was slipping when you used it. I use a piece of rubbery shelf liner under mine and it doesn’t move at all.
Hi! I’m quite used to do hasselback potatoe or as we say in sweden “hasselbacks potatis” since it’s originally from here.
I just wanted to give you a little tip: use a wooden spoon under the potatoe, because then you can focus on making the slices small since you cut it down till the sides of the spoon. That will make the bottom of the potatoe even.
What a fabulous tip… I am totally going to try that and it would make the cuts perfectly even! I’m so glad to meet you and thanks for stopping by 🙂 xoxo~ Ruthie