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The most perfect Crispy Rosemary Butter Roasted Potatoes. Made simply with Yukon gold potatoes, butter, rosemary, garlic, plenty of flaky sea salt and black pepper. Each bite is perfect and so delicious. The secret? Thinly slicing the potatoes into a “Hasselback” and roasting them at high heat. The potatoes come out of the oven buttery, with hints of rosemary and garlic. The best part? They’re perfectly crisp, almost potato chip-like, and so very addicting.

overhead photo of Crispy Rosemary Butter Roasted Potatoes

I usually reserve Tuesday posts for something sweet…ish, maybe a breakfast, a fun latte, or possibly a bread recipe. But I’m switching things up today because I NEED to start sharing more side dishes with you guys. I say this every time I share side dish recipes, but oh my gosh, I really need to share more! It seems that I only ever think about sides as we lead up to Thanksgiving. Because well, Thanksgiving is really all about the sides!

Just as in year’s past, after spending some time thinking about this year’s Thanksgiving menu, I now have one too many side dish recipes that I’m dying to share. Because of this, I am sharing some of them now, and not letting myself talk my way out it.  I often overthink things…and I really just need to stop.

photo of slicing potatoes

It’s time HBH highlights the sides…because they can be some of the most delicious recipes.

Enter these potatoes. Just four ingredients, six including salt and pepper, and so freaking good. Maybe this is too simple of a recipe to be sharing, but after talking to my mom about the idea, she convinced me that everyone should have this recipe. And after making these potatoes…multiple times…I too agreed that even though these potatoes might feel simple (because they are), they are one of those recipes that everyone should have.

PS. are there any side dish recipes you’d love to see me create? I really do have very few on the site, so let me know what you’d like most!

potatoes on roasting pan

Here is what you need to make the best crispy potatoes

…small Yukon gold potatoes are a must, think the size of an egg.

…butter, preferably salted.

…fresh rosemary.


flaky sea salt, and plenty of it.

…fresh cracked black pepper.

And yes, there is no cheese. I know, I was shocked too, but herby, salty potatoes are sometimes all you need.

overhead close up photo of Crispy Rosemary Butter Roasted Potatoes

What makes these Hasselback potatoes so special?

Do you see the way I sliced my potatoes? That’s a Hasselback potato.

Those slices are what make these potatoes so good. Hasselback potatoes are thinly sliced about 3/4 of the way through. They get their name from Hasselbacken, the Stockholm restaurant where they were first served.

Leaving the bottom intact allows for the tops to get extra crispy, but the centers to be perfectly soft and creamy. They’re like a potato chip on the outside, but mashed potatoes on the inside, and there is nothing better!

Then, there’s the butter, the rosemary, and the garlic – so good! Here is how I add them.

The butter is tossed with the potatoes in the usual way. Sure you can use olive oil, but butter gives these potatoes really great flavor. It browns in the oven as it cooks giving a really nice rich and toasty flavor.

The rosemary is both finely chopped and left whole. I often find that rosemary can be really overpowering. Therefore, I like to toss the potatoes with only a little chopped rosemary, and then leave a few sprigs whole. The sprigs fry up in the butter, infusing it with even more flavor, but in a very mellow, very delicious way.

I do the very same thing for the garlic. Doing so leaves you with potatoes that are perfectly hinted with flavors of both rosemary and garlic, but yet aren’t overpowering.

And finally, the flaky sea salt. A must.

overhead photo of Crispy Rosemary Butter Roasted Potatoes

So far, my favorite way to serve these potatoes is for Sunday night dinner with a roasted chicken recipe from the new cookbook. But the options for these potatoes are endless, as they can be paired with so many dinners. I’m already excited to make them for Christmas Eve, alongside the classic beef tenderloin I make every year.

My one tip? If you’re feeding the family and you have hungry eaters who love potatoes, definitely double the recipe. These are always the first dish to disappear.

side angled photo of Crispy Rosemary Butter Roasted Potatoes butter on potatoes

If you make these crispy rosemary butter roasted potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crispy Rosemary Butter Roasted Potatoes

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 299 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 450 degrees F. 
    2. Slice the potatoes into thin slices, leaving 1/8 of an inch at the bottom, be careful not to slice all the way through the potato. I find it helpful to position 2 spoons on either side of the potato to help prevent you from cutting through the potato (see above photo). Place in a large roasting pan, toss with butter, chopped rosemary, salt, and pepper. Add the garlic and rosemary sprigs. Arrange the potatoes cut side down in the roasting pan.
    3. Transfer to the oven and roast for 20-25 minutes. Flip and spoon the butter over the potatoes, allowing it to drip down between the slices. Return to the oven and roast another 20-25 minutes, until the potatoes are golden and crisp. Serve warm, drizzled with the butter in the pan and sprinkled with the fried rosemary and sea salt. ENJOY!
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  1. 3 stars
    I did not follow the instructions 100 percent and mine did not turn out crispy. I placed the potatoes on the pan with cut side up, concerned that they would fall apart with cut side down. I mixed the melted butter with the 1 tbsp chopped rosemary and minced garlic and spooned it over the potatoes. Roasted at 450 for 30 mins, spooned the butter over them. Roasted for another 30 mins. Still not crispy.

    The flavor was good but seemed like it needed more. It was unclear what to do with the garlic and the sprigs of rosemary. Maybe a video would help for us newbies.

    1. Hi there,
      Thanks for giving this recipe a try and sharing your feedback. Sorry to hear you had some issues, next time I would roast the potatoes cut side up:) The garlic and rosemary are really just infusing the potatoes in the pan while roasting. I hope this helps! xT

  2. 5 stars
    These were awesome!! I’ve tried so many potato recipes but these were by far the best I’ve made. My family loved them and requested them for Thanksgiving this year instead of mashed potatoes. I just used dried rosemary instead of fresh because that’s what we had on hand, still delish

    1. 5 stars
      An update:

      My mom went on a rant about how these were the best potatoes she thinks she’s ever had and how they just melt in your mouth and that she wished I had made more of them. This recipe will be a keeper for generations I think