Sheet Pan Hasselback Potatoes with Rosemary and Garlic
Sheet Pan Hasselback Potatoes with Rosemary and Garlic are a delectable side dish that combines crispy, golden edges with fluffy interiors, all infused with aromatic garlic and fresh rosemary. This easy-to-make recipe transforms simple baby potatoes into a stunning accompaniment perfect for gatherings or cozy family dinners. With minimal effort and maximum flavor, these potatoes are sure to impress at any table.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb baby potatoes
- 2 tbsp fresh rosemary, chopped
- 4 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 425°F (220°C).
- Wash and dry the baby potatoes. Slice thin slits into each potato without cutting all the way through, approximately every quarter-inch.
- In a small bowl, mix olive oil, minced garlic, salt, and pepper. Brush this mixture over each potato, ensuring some seeps into the slits.
- Generously sprinkle chopped rosemary over the potatoes.
- Arrange on a baking sheet and roast for 45-50 minutes until golden brown and crispy outside while tender inside.
- Let cool slightly before serving and drizzle any leftover garlic oil from the pan over them.
Nutrition
- Serving Size: 1 potato (approximately 150g)
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg