Rosemary and thyme hasselback potatoes
Discover the perfect side dish with our Rosemary and Thyme Hasselback Potatoes recipe. Crispy on the outside and tender on the inside, these potatoes are seasoned with fresh rosemary, thyme, and garlic, then roasted to perfection. Easy to make and bursting with flavor, they’re a delicious addition to any meal.
- 26 Mar 2025
- Cook time 60 min
- Prep time 35 min
- 8 Servings
- 6 Ingredients
Rosemary and thyme hasselback potatoes make for a delightful side dish that's both visually appealing and full of flavor. This dish combines crispy edges with creamy interiors, all enhanced by the earthy notes of rosemary and thyme. Whether for a special dinner or a weeknight treat, these potatoes are sure to impress.
Ingredients:
Instructions:
Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a kitchen towel.
- Place a potato on a cutting board. To create the hasselback effect:
- Place two wooden spoons or chopsticks on either side of the potato to act as a cutting guide.
- Using a sharp knife, make thin slices across the potato, about ⅛ inch apart, cutting down to the guide so the slices remain attached at the bottom.
- Repeat this process for all the potatoes.
- In a small bowl, combine the olive oil, minced garlic, salt, rosemary, and thyme. Mix well until the ingredients are evenly distributed.
- Carefully fan out the slices of each potato slightly to allow the seasoning mixture to penetrate.
- Using a brush or your hands, generously apply the seasoning mixture over the potatoes, making sure some of the mixture seeps into the slices for maximum flavor.
- Place the seasoned potatoes on a baking sheet lined with parchment paper or in a baking dish.
- Roast in the preheated oven for 45-60 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside. The cooking time may vary depending on the size of your potatoes.
- Carefully remove the potatoes from the oven. Allow them to cool slightly before serving.
- Optionally, garnish with a sprinkle of fresh rosemary and thyme for an extra burst of flavor.
Tips:
- Use a sharp knife to make thin, even slices along each potato, being careful not to cut all the way through.
- Placing the potatoes between two wooden spoons or chopsticks can help prevent slicing entirely through them.
- For extra crispy edges, brush the potatoes with additional olive oil halfway through the baking process.
- Feel free to experiment with other herbs or seasonings for additional flavor variations.
- Smaller potatoes can cook more evenly and become crispier compared to larger ones. Adjust your cooking time accordingly.
Serve your rosemary and thyme hasselback potatoes hot, straight out of the oven. Their crispy edges and herb-infused flavor make them a delicious addition to any meal. Enjoy them as a perfect accompaniment to roasted meats, grilled vegetables, or on their own as a tasty snack.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 100kcal | 5% |
| Protein | |
| Protein 2.64g | 2% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 2.73g | 7% |
| Sugar 1.03g | 1% |
| Fat | |
| Fat 3.49g | 4% |
| Saturated 0.50g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 16mg | 3% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 1.33mg | 8% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 24mg | 27% |
| Vitamin E 0.01mg | 0% |
| Vitamin K 2.51ug | 2% |
| Minerals | |
| Calcium, Ca 20mg | 1% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 1.03mg | 9% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 540mg | 16% |
| Selenium, Se 0.57ug | 1% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 0.38mg | 3% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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