Rosemary Hasselback Potatoes are a delicious side dish that stays crispy on the outside and soft on the inside. Topped with butter, rosemary, sour cream and green onions, these easy potatoes are bursting with flavor!
If you love this recipe for hasselback potatoes you should definitely try these Buffalo Hasselback Potaotes too!
Rosemary Hasselback Potatoes
Since becoming pregnant, the only craving I have had is steak smothered in A1 sauce and potatoes. I want it so badly that I have been chowing down at least twice a week. I have done sweet potatoes, loaded baked potatoes and mashed potatoes. I have done scalloped potatoes, sweet potato casserole and roasted fingerling potatoes.
This Potato Side Dish Is Full OF Fresh Flavors
This week I needed a new potato idea. I was over the cheesy bacon potato ideas (How is that even possible? It’s like the babies are killing my tastebuds!). So I turned to fresh flavors instead — rosemary and green onions to be exact!
These Hasselback Potatoes Are Both Crispy & Soft
Look at those glorious spuds above. I love hasselback potatoes because they stay crispy on the outside and soft on the inside. Plus, I get to rub the outside of them with butter, salt and pepper, which creates delicious crispy skins! Then you top them with more butter, rosemary, sour cream and green onions. They are full flavored and take little effort from you. Way easier than mashed potatoes, and there are so many more flavor options!
- 4 Russet potatoes
- 5 tablespoons butter
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon freshly chopped rosemary
- 1/2 cup sour cream
- 4 tablespoons sliced green onion
Preheat oven to 400°F.
Create thin slices down the length of each potato (approximately 1/8 inch apart), stopping about 1/4 inch from the bottom.
Melt 2 tablespoons of butter. Rub each potato with melted butter, salt and pepper.
Place potatoes on a baking sheet. Bake potatoes until crispy on the top and tender in the center, about 1 hour. The potatoes will fan out during cooking.
Remove potatoes from oven and sprinkle with fresh rosemary. Return to oven and cook 5 minutes more.
Remove potatoes from oven. Divide the remaining butter on top of each potato, top with sour cream and green onion. Serve immediately.
Amount Per Serving: Calories: 262Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 563mgCarbohydrates: 40gFiber: 5gSugar: 3gProtein: 5g
Want to Save This Recipe?
This post may contain affiliate links. Read my disclosure policy.