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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.
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.
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!
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.
…garlic.
…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.
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.
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.
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
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.
Ingredients
- 3 pounds small Yukon gold potatoes
- 6 tablespoons salted butter, melted
- 1 tablespoon chopped fresh rosemary, plus 3 rosemary sprigs
- 4-6 cloves garlic, smashed
- kosher salt and black pepper
- flaky sea salt for serving
Instructions
- 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!
These were so delicious and they cooked perfectly! I doubled the recipe and you were right, these were the first things to disappear! So good, we may never eat potatoes any other way again!
Thank you Amanda! That is seriously so amazing to hear! I hope you continue to enjoy this and other recipes of mine! xTieghan
I made these exactly to the recipe and they were astounding melt-in-your mouth good. The spoon trick worked great for cutting the potatoes. I served them with a dill and green onion dip and they were were a hit. Thank you for this perfect simple side 🙂
Thank you Amy! I am really glad these turned out so well for you! xTieghan
My daughter and I love potatoes so when I saw your recipe I saved it. I finally got to make them tonight with her. She got tired from cutting them. They came out so delicious. We will definitely be making them again. Thank you for posting such a delicious recipe.
Aw that is so sweet you made these together! I hope you both continue to enjoy recipes of mine and stay well!! xTieghan
wow. These are so delicious. They are officially in the rotation. Even making them for the teacher appreciation lunch at school.
Awh that is so kind of you! I hope they all love this! xTieghan
thank you halfbakedharvest for giving me wonderful information
Thank you! xTieghan
Hello!
I cannot wait to make these for Christmas and J am trying to find anywhere where I can save some time! So much to do and so little time! Can these be cut ahead of time? Like the night before? And do you find them tough to cut that thin raw? And do you suggest top or middle rack? So many questions but I want them to be perfect!
HI! I would make the recipe in full the night before, then just warm the potatoes for 20 minutes in the oven before serving. That will work great! I roast in the upper 1/3 of the oven. I don’t find them difficult to cut. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Mmmmm!! These were delicious! My guests kept sneaking more!
Will be making this recipe again soon! 🙂
Thank you so much Caroline! I am so glad you loved this! xTieghan
I am so excited to make this recipe this weekend for Friendsgiving! Reading prior comments, do you recommend having the potatoes in the middle to ensure crispness? Will definitely be back to let you know how these turn out!
Hey Nancy! I would recommend cooking the potatoes on the upper 1/3 rack of the oven for best crispiness. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I can’t wait to try this recipe. I have cooked several other dishes from recipes from you and they turned out amazing. Thanks for making me look good to my dinner guests
haha I love that! Thank you so much Bobby! xTieghan
These were exceptional! I was afraid mine wouldn’t turn out but I followed the recipe exactly and they were so tasty and so beautiful! I was so proud to serve them. Thank you!
Awh that is so amazing to hear! Thank you for trying these Kimberly! xTieghan
My family loved these! As advertised, crispy on the outside, soft on the inside. Thank you!
Thank you Grace! I am so glad you loved these potatoes! xTieghan
Hi Tieghan, mine were delicious however they didn’t crisp up! Even though I left them in the oven Longer than the recommended time, they came out very soft. Any ideas what I did wrong?
Hi Em!! What size potato did you use? Did you bake on the middle rack or the upper 3rd rack? And info will be helpful for me to know what might be the issue. So sorry they didn’t come out crispy. Hope I can help you! xTieghan
Recipe sounds great! Really looking forward to trying it.
Pro-Tip:
Use something wooden (e.g. spoons, skewers, chopsticks) instead of metal spoons to prevent cutting all the way through the potatoes. Your knife edge will thank you.
Thank you so much Andrew! xTieghan
Roasted potatoes are the best! Can’t wait to make these! 🙂
Thank you so much Laura! xTieghan
Holy moly, I’m having a spiritual experience eating these! Seriously, these are the most delicious potatoes ever. My daughter has already had three servings and I see my husband up and walking over to get more. I might have to wrestle him to leave me some. Hands down, this is a life changing recipe. Bravo!
Thank you so much Kelly! I am so happy to hear that! xTieghan