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Rosemary-Garlic Hasselback Potatoes

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  • Prep 35 min
  • Total 2 hr 0 min
  • Servings 9
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This impressive-but-easy dish will fill your kitchen with the enticing scents of rosemary and garlic. It’s the perfect way to upgrade your potatoes!
Created Apr 6, 2017
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  • 3 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary leaves
  • 4 cloves garlic, finely chopped
  • 1 1/2 teaspoons fine kosher or sea salt
  • 1/2 teaspoon pepper
  • 3 1/2 lb Yukon Gold potatoes, peeled and cut crosswise into 1/8-inch slices (about 8 potatoes)
  • 1/3 cup grated fresh Parmesan cheese
  • Fresh rosemary sprigs


  • 1
    Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
  • 2
    Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
  • 3
    Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.

Expert Tips

  • Tip 1
    For quick slicing, a mandolin slicer can be used.
  • Tip 2
    For best results, try to use potatoes that are of equal size and dimension. When stacking the potato slices, it is not necessary to make the stacks precise. The slight unevenness of the stacks is what gives this potato dish its impressive presentation.

Nutrition Information

220 Calories, 8g Total Fat, 4g Protein, 31g Total Carbs

Nutrition Facts

Serving Size: 9 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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