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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: 235 kcal

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

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  • 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!

horizontal photo of Crispy Rosemary Butter Roasted Potatoes

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    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

  1. 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

  2. 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

  3. 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!

  4. 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

  5. 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.

  6. 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!

  7. 5 stars
    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!

    1. Thank you Amanda! That is seriously so amazing to hear! I hope you continue to enjoy this and other recipes of mine! xTieghan

  8. 5 stars
    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 🙂

  9. 5 stars
    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.

    1. Aw that is so sweet you made these together! I hope you both continue to enjoy recipes of mine and stay well!! xTieghan

  10. 5 stars
    wow. These are so delicious. They are officially in the rotation. Even making them for the teacher appreciation lunch at school.

  11. 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!

    1. 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

  12. 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!

    1. 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

  13. 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

  14. 5 stars
    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!

  15. 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?

    1. 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

  16. Recipe sounds great! Really looking forward to trying it.

    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.

  17. 5 stars
    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!

  18. 5 stars
    Good lord these are amazing! That crispiness is SO addicting!!!!!! Thanks for the recipe…they’re to die for… I put chopsticks on both sides of my potato when cutting. It works pretty decent.

  19. I can’t wait to try these! I would love to see a Half Baked Harvest version of green bean casserole. It is my all-time favorite Thanksgiving side dish, and I’d love to have an option for making that without having to use canned cream of mushroom soup. 🙂

  20. 5 stars
    I made these tonight to accompany a pumpkin rigatoni recipe that found. These potatoes were absolute perfection as a side dish, and everyone absolutely loved them! I can’t get over, either, how incredible the house was smelling while they were cooking!! Oh my goodness, that rosemary was magical!!! I will definitely be making these again!!

  21. 4 stars
    I made these last night and although they were delicious, they did not turn out crispy for some reason.Perhaps they are not supposed to be crispy but more like a baked potato? I followed the instructions exactly and baked for 1 hour in a 450 oven, turning halfway.

    1. Hi Tricia, what size potato did you use? Did you bake on the middle rack or the upper 3rd rack? So sorry they didn’t come out crispy. Hope I can help you!

  22. Thank you, especially for the spoon slicing trick. Can’t wait to try this recipe over the weekend! Much appreciate you mentioning the size of the potato for reference, will look for smaller taters.
    P.S. I’m looking for a vegetable side that can go in the Insta pot since oven space is a “hot” commodity during big holiday meals. Mashed potatoes or an a green vegetable, maybe? Thx

    1. Hi Lori!! Instant Pot mashed potatoes are great!! I have made them many times and have a recipe for them in my new cookbook, HBH Super Simple. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  23. SO simple & yet so delicious!! We’ve been growing rosemary at home, so super excited to use it up with this recipe!!

    xo, Brooke @ The Inspired Abode

  24. Die Kartoffeln sehen so lecker aus! Da bekomme ich richtigen Hunger drauf. Also von mir werden die auf jeden Fall probiert 🙂

  25. Oh wow, you really got me hooked onto this recipe. I’ve never heard of Hasselback potatoes so far, but will give them a try immediately.
    thanks again

  26. I have a 3 lb bag of red potatoes that I didn’t need for a low country boil this past weekend. How different do you think the recipe will turnout if I use the red instead of the Yukon gold?

    1. Hey Ann! I am sure the red potatoes will be delicious! A little different, but still SO GOOD. I say go for it! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  27. I would like to see squash and sweet potato side dish recipes, please!
    I make hassleback potatoes but have always tossed in oil but butter sounds yummier.

  28. 5 stars
    Great, need more sides. These will be tasty and good I love the sides. Need more sides..,more green veg, maybe carrot, not sweet potato. Turnip, kohlrabi would be fun. Also, more bar recipes that are not chocolate peanut butter. Egg bites could be fun. Frittatas as sides, maybe.

  29. These look so delicious. I can’t wait to make them. I’d love sides that travel well for a holiday potluck. Especially non-dairy and GF.