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Easy Hasselback potatoes with rosemary

Best Hasselback Potatoes

These Best Hasselback Poatoes are so easy to make. They are beautiful, healthy and worth making again and again.
Course Side Dish
Cuisine Swedish
Prep Time 15 minutes
Cook Time 1 hour
Inactive 15 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 232kcal
Author Iryna


  • 10 medium Russet potatoes
  • c olive oil
  • 10 cloves garlic pushed through a garlic press or finely minced
  • 2 tablespoon fresh rosemary finely chopped
  • 1 teaspoon smoked paprika
  • 10 tablespoon grated Parmesan cheese optional
  • salt
  • pepper


  • Preheat the oven to 425 F.
  • In a small sauce pan heat the olive oil.  Add garlic and remove from the heat. Let garlic infuse the olive oil for 15 minutes. Strain the oil and discard the garlic. Add rosemary, smoked paprika, salt and pepper.
  • Place the potato between the handles of 2 wooden spoons and make slices, about ⅛ inch thick stopping the knife when it reaches the spoon and making sure not to cut all the way through. 
  • Place sliced potatoes on a large baking tray. Generously brush each potato with garlic infused olive oil.
  • Bake for 30 minutes. Remove from the oven and brush with olive oil once again. Bake for another 30 minutes or until potatoes are soft. (Insert a sharp knife in the thickest part of potato and knife should go through without resistance).
  • Remove from the oven and sprinkle with Parmesan cheese.



Calories: 232kcal | Carbohydrates: 35g | Protein: 5.8g | Fat: 8.6g | Saturated Fat: 2.1g | Cholesterol: 5mg | Sodium: 134mg | Potassium: 890mg | Fiber: 5.5g | Sugar: 2.5g | Calcium: 60mg | Iron: 1.4mg