Hasselback Rosemary-Roasted Potatoes
This recipe transforms baby Yukon Gold potatoes into elegant, crispy-skinned, and tender-fleshed sides by slicing them hasselback-style. Tossed with olive oil, salt, pepper, and fresh rosemary, they are roasted until golden, flavorful, and crisp, making a simple yet impressive dish.
Equipment
- 1 Chef's knife For slicing potatoes
- 1 Cutting Board For safe slicing
- 1 Large Mixing Bowl For tossing potatoes
- 1 Baking Sheet For roasting the potatoes
- 1 Large Spoon (Optional) To help guide slicing depth
Ingredients
Main
- 3 pounds baby Yukon Gold potatoes
- 1/3 cup olive oil
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons finely chopped fresh rosemary divided
Instructions
- Preheat oven to 425 degrees F.
- Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
- Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
- Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
- Ingredients
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- Sprinkle with remaining rosemary and serve.
Notes
Selecting uniformly sized baby Yukon Gold potatoes ensures they cook at the same rate and look consistent. The hasselback slicing is crucial; aiming for consistent 1/8-inch intervals and stopping 1/4 inch from the bottom allows the potatoes to fan out and crisp up while remaining tender inside. Ensure the olive oil and seasoning mixture is worked thoroughly into all the crevices for maximum flavor and crispiness. For extra crispness, ensure potatoes are arranged cut side up on the sheet pan without overcrowding.