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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. 5 stars
    Yum yum yum. Can’t wait till I go somewhere where I have to take a dish because I will definitely be making these. Husband loves them ❤️

  2. 5 stars
    These may be the best potatoes I’ve ever eaten. When I described them to my gf two weeks ago she made me find the recipe and wrote it down off my phone so she could make for Christmas dinner for 20 people 🙂 when I made them the first time we had guests over for dinner and they thought I was so great over these lol thank you!!

    1. Hey Michelle,
      Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx

  3. 5 stars
    So amazing!!!! My wife and kids love these. I ask what they for dinner and they always ask for the little potato’s.

    1. Hey Nathan,
      Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan

  4. 5 stars
    I can’t come up with adequate words to do these justice! My absolute new favorite way to eat potatoes! WOW!

    I made them last night to be a side for the Buffalo Cauliflower & Tahini Ranch. Since I wasn’t sure rosemary and buffalo sauce would compliment, I omitted the rosemary for last night. (I plan to make them with rosemary soon). They were still so incredible!

    Thank you!

    1. Hi Sheila,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

      1. Hi – I am planning to make these for a sit down dinner of 8 as well. I know you said it is ok to prep ahead of time. How far ahead exactly would it be ok to slice them?

        1. Hi Stephanie,
          You could slice them a day in advance:) Let me know if you give this recipe a try, I hope you love it! xx

    1. Hey Liz,
      You can prep ahead of time, but I would bake fresh and serve immediately. I hope you love the recipe! xTieghan

    1. Hey Kristina,
      Nope, you can really use any size potato here! I hope you enjoy this recipe, please let me know if you give it a try! xTieghan

  5. Making this recipe for a family dinner tonight and just have a quick question. What exactly do you do with the garlic? Recipe says smash, pictures have whole bundles in them, do I mince or chop any of it? Just want to make sure I follow the recipe exactly so they come out perfect because these sound delicious! Thanks in advance!

    1. Hey Sarah.
      I like to smash the garlic, which will infuse the potatoes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Lisa,
      Yes, that would be just fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    I made these for my family and we absolutely loved them! They are much easier to make than they look and the spoon for cutting was a really helpful tip. They came out really crispy and the fried rosemary was delicious. The first time we made them I used a baking sheet and the butter dried up in the oven so I could not spoon the butter onto the potatoes halfway through cooking so added extra butter. Definitely need the roasting pan for that step, but they came out great both ways!

    1. Hey Olivia,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

  7. 5 stars
    Hi Tieghan! I made these for Thanksgiving this year and they were a HUGE hit! And a favorite amongst many! I will keep this recipe in my mind forever! Thank you!

  8. These look delicious! Having the ability to ramp this recipe up to a larger size is a real plus. I have agreed to cook for a small sit down wedding luncheon for 25 people in December. I am not a caterer but cook and entertain all the time. Have you ever cooked and reheated these? I am wondering since I have to cook, travel, and setup could I cook them the day before and crisp them up at the venue before serving? Any suggestions would be appreciated.

    1. Hey Pam,
      I am so glad you have been enjoying this recipe. I think serving these fresh from baking is best, I would not recommend reheating them to serve. Please let me know if you have any other questions! xTieghan

  9. 5 stars
    Instead of butter, I made these potatoes with some Waygu beef fat that I’d rendered from a large amount leftover from a sirloin cap. The butter version is also fabulous.

  10. 5 stars
    Delicious! I just made these and it was my first try at hassleback potatoes. My neighbor dropped off some redskins that he grew and they worked great! Some were too big, so I just halved them – the cut side crisped up nicely as well. I will definitely make these again…thanks for sharing!