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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!
Rosemary Hasselback Potatoes
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!
Ingredients
- 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
Instructions
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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 262Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 563mgCarbohydrates: 40gFiber: 5gSugar: 3gProtein: 5g
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Rosemary and potatoes are very good combination. Great recipe, as always 😉
These looked delicious and different. Trying them for supper tonight. Thanks
Another gorgeous potato! Love these hassleback potatoes 🙂
As a fellow pregnant woman, I totally get the whole eating the same thing over and over because you’re craving it then suddenly not wanting it anymore. But I’m glad you switched to these instead of the cheesy potatoes because these look fabulous!
I have to try this out at home. The presentation is amazing.
I think you are officially the queen of hasselback potatoes – every recipe of them looks amazing!
Mmmmmm………..these look awesome. So glad you got to go to the ranch 🙂
Hasselback Potatoes are so very good and I love the addition of the rosemary!
What a GORGEOUS recipe!!
I had never tried a hasselback potato until I tried your recipe at the ranch! I loved it, and the rosemary with it was perfect.
They were heavenly! Great to see you last weekend!!
Hasselbacks smothered in butter and great herbal flavor…I like where these babies are taking you.
These look so delicious, rosemary and potatoes works so well together. Love your presentation!
Love this recipe, rosemary just makes everything better, doesn’t it! Pinned. Thanks Jessica!
Mmm loving this!! Such a nice recipe for dinner 🙂
What a great experience for you, and I love how you livened up baked potatoes! I need to try this. 🙂
Team TEXAS!!!!!!!!
Just so fun spending time with you…and teaming up for the cook-off. You rocked it! Without you, I would have stood there like a deer in the headlights!
Can’t wait to make these at home!
These potatoes were so delish, Jessica! I have hasselbacks on our menu for this week…you’re very convincing. 😉
I can never say no to a potato…these were so good! Glad I got to try them!