Hasselback Potatoes

I discovered this recipe on Foodgawker and thought it would make a great change of pace for the normal roasted potato side dish. The concept is pretty simple but it does look a bit more impressive than the usual, and of course is very tasty. The most difficult part was the prep work to cut each slit and fill with garlic, but I’ve found a small adjustment to the instructions that should make it much easier.


  • 4 baking potatoes
  • Garlic (Sliced)
  • Rosemary (Fresh or dry)
  • Olive Oil
  • Salt/pepper


  1. Preheat oven to 425F (220C).
  2. Wash potato and place a wooden chopstick on either side. This will act as a guide to stop the knife just above the board when cutting, ensuring that you keep the potato together to keep the appearance.
  3. Place individual slices of garlic into each opening of the potato, this opens it up to allow heat in while also getting flavor into all the nooks and crannies.
  4. Season with salt/pepper and rosemary and drizzle with olive oil.
  5. Bake uncovered for 35-45 minutes until crisp on the outside and soft on the inside.

That’s it! Just as easy to make as regular roast potatoes but adds a bit of wow factor at the table.


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