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!
If you love this recipe for hasselback potatoes you should definitely try these Buffalo Hasselback Potaotes too!
Rosemary Hasselback Potatoes
This year, I am partnering with Land O’Lakes to be a member of their Kitchen Conversations. I am really excited because, well, BUTTER, but also because one of the fun opportunities is to visit one of the Land O’Lakes family farms in Minnesota. I am really looking forward to learning more about Land O’Lakes and where our butter really comes from. Plus, y’all know I am excited about any chance to go play with big, adorable dairy cows. 😉
We have a great group of bloggers this year including Ree from The Pioneer Woman, Maria from Two Peas and Their Pod, Bridget from Bake at 350, Sommer from A Spicy Perspective, Brenda from A Farmgirls Dabbles, Julie from The Little Kitchen, Jenny from Picky Palate, and Joanne from Fifteen Spatulas.
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 Land O’Lakes® Butter with Canola Oil, salt and pepper, which creates delicious crispy skins! Then you top them with more Butter with Canola Oil (duh), 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 Land O Lakes® Butter with Canola Oil
- 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 Land O Lakes® Butter with Canola Oil. 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: 4 Serving Size: 1Amount Per Serving: Calories: 262Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 563mgCarbohydrates: 40gFiber: 5gSugar: 3gProtein: 5g
Check out the other gorgeous recipes from my fellow Land O’Lakes bloggers:
Lemon Chia Seed Pancakes with Roasted Strawberries — via Two Peas and Their Pod
Savory Waffle Sandwiches — via A Spicy Perspective
Roasted Mexican Cauliflower with Pepitas — via A Farmgirl’s Dabbles
Chocolate Baguette Sandwiches with Orange and Sea Salt — via Bake At 350
Grilled Flank Steak with Chimichurri Butter — via The Little Kitchen
Chicken and Brie Grilled Cheese — via Fifteen Spatulas
Cheesy Green Chile and Buttermilk Biscuits — via Picky Palate
Disclosure: The Novice Chef has partnered with Land O’Lakes for an exclusive endorsement of
Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.
I can never say no to a potato…these were so good! Glad I got to try them!
These potatoes were so delish, Jessica! I have hasselbacks on our menu for this week…you’re very convincing. 😉
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!
What a great experience for you, and I love how you livened up baked potatoes! I need to try this. 🙂
Mmm loving this!! Such a nice recipe for dinner 🙂
Love this recipe, rosemary just makes everything better, doesn’t it! Pinned. Thanks Jessica!
These look so delicious, rosemary and potatoes works so well together. Love your presentation!
Hasselbacks smothered in butter and great herbal flavor…I like where these babies are taking you.
They were heavenly! Great to see you last weekend!!
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.
What a GORGEOUS recipe!!
Hasselback Potatoes are so very good and I love the addition of the rosemary!
Mmmmmm………..these look awesome. So glad you got to go to the ranch 🙂
I think you are officially the queen of hasselback potatoes – every recipe of them looks amazing!
I have to try this out at home. The presentation is amazing.
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!
Another gorgeous potato! Love these hassleback potatoes 🙂
These looked delicious and different. Trying them for supper tonight. Thanks
Rosemary and potatoes are very good combination. Great recipe, as always 😉