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Garlic Herb Hasselback Potatoes - baked potatoes filled with garlic, herb, olive oil, butter, and lemon. The best homemade roasted potatoes recipe ever!
The Best Hasselback Potatoes
These delicious hasselback potatoes are roasted with olive oil, garlic, butter, parsley, thyme and lemon. It’s really very easy and the only seasonings you will need are black pepper and salt.
Everyone loves potatoes, I mean, who doesn’t like potatoes? Even the pickiest eaters like potatoes.
While we all love fried potatoes such as chips and fries, the reality is that most people hate deep-frying at home. Deep-frying can be so messy, and many people dread the deep-frying aftermath.
There are so many ways of preparing potatoes and baking/roasting is definitely one of the easiest options.
After an hour in the oven, magic happens and you have the most amazing, tender, aromatic, and absolutely flavorful roasted potatoes.
Ingredients For Garlic Herb Roasted Potatoes
- Baby potatoes
- Butter
- Garlic
- Parsley
- Lemon
- Thyme
- Salt and pepper
See the recipe card for full information on ingredients.
Frequently Asked Questions
For a foolproof way of cutting hasselback potatoes, lay the potato on its flattest side between two chopsticks horizontally and cut vertically through the potato. This will make sure you don’t cut all the way through the potato. Then, add all the delicious ingredients in between the slices.
The name comes from the Swedish restaurant it came from, Hasselbacken.
This recipe has 393 calories per serving.
What To Serve Garlic Herb Hasselback Potatoes
This meal is best served with a main dish. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Garlic Herb Hasselback Potatoes
Ingredients
- 1 1/2 pounds (750g) baby potatoes, small or fingerling potatoes
- 1/4 cup olive oil
- 2 tablespoons butter, melted
- 2 heads garlic, top trimmed
- 1/2 tablespoon chopped parsley leaves
- 1/2 lemon, cut into wedges
- 5-6 sprigs thyme
- 1/4 teaspoon salt
- 1/2 teaspoon cracked black pepper
Instructions
- Preheat the oven to 350°F (176°C). Cut slits in the potatoes, being careful not to cut all the way through. Place the potatoes in a roasting pan and brush them with olive oil and melted butter.
- Add the garlic, parsley, lemon, and thyme to the pan, placing them between the potatoes. Sprinkle with salt and black pepper.
- Roast the potatoes for 1 hour, basting with the oil mixture at 30-minute intervals. Serve immediately after roasting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
the potatoes had so much flavor!! i love this recipe, I will share it with others!!
Thanks Ann!
I want to make these but the recipe is unclear. Do you peel and chop the garlic or peel and leave the cloves whole or not peel at all?
Please check the photos and see the photo in the recipe section. The top part of the entire head of garlic is trimmed off.
Rasa, these potatoes are the best! Made them for Easter and they were a complete hit. Thank you for sharing this awesomeness!
Hi Tammy thanks for trying my garlic herb roasted potatoes recipe, I know they are the bomb. Once you have tried this recipe, you don’t need another roasted potatoes recipe. :)
To cut the potatoes put a pencil or chop sticks on either side of the potato on a boare and cut down easy………
Laying down a chop stick is a GREAT suggestion!!
This recipe looks AWESOME! I’M Making them for 30 people tomorrow for Easter!
I made these last night at the fire station where I work. I put the sliced potatoes in a large bowl with the oil, butter, minced garlic, S & P, and laid them on a cookie sheet with parchment paper. I put the fresh thyme on the potatoes. They were the bomb! My guys love garlic and we felt the garlic needed to be on the potatoes not next to them. I’ll make this again this month.
Hi Mike, awesome, I am so glad you enjoyed my garlic herb roasted potatoes recipe.
Did you also use the rest of ingredients? Or just what you mention, your method sounds great!
This looks great. I have all the ingredients in the house now and I am definitely making these tonight to have with salmon. This seems super easy and looks beautiful and how could it not taste amazing? Thanks for this recipe!
Can I do the potatoes on the bbq rather than heating up the house?
Hi,
Can we use dry herbs as well? It is hard to get fresh one at my place =(
And I see many types of potatoes in the market, how can we differentiate them?
Thanks. =)
Yes! You can substitute any fresh herbs for dried the only difference is you will need to use less. So if a recipe calls for 1 tablespoon of fresh simply use 3/4 teaspoon of dried, I hope that helps you!
There are many types of potato as you mentioned. A few ways to figure out which are different:
Medium white=thin skin and nice flavor, startch content 1/2 that of russet.
Baby red=mild skin can be left on, starch content same as medium white. Excellent for roasting or potato salad.
Yukon gold = Yellow flesh excellent flavor starch content same as Russet, makes for excellent mashed potatoes. Can also be used for potato salad.
Andean purple =flavor strong as russet starch content high, purples lend themselves to good use as chips. If you want the best results after chopping soak in water for 30 minutes to remove some starch. If you want to mash use extra butter and half-n-half to get a fluffier consistency.
Fingerling=delicate flavor can be used in any dish that calls for Yukon gold or baby red potatoes.
I hope that helps you!
Today I made this recipe for dinner and the potatoes looks nice and the combination with the roasted garlic is like you said, their taste heavenly!
Thank you for sharing.
Why is the picture showing fanned potatoes but the instructions saying to not cut through…frustrating to finally see a recipe I want to make but the instructions are different. Not even going to bother.
The recipe says to slit the potatoes but not to cut through it so they remain whole but with slits just like how the photos show.
I felt that the instructions as well as the illustration were very clear. Perhaps you should reconsider and give them a try. :)
It really is not misleading at all. You DO slice the potato in a “fan” but you do not cut entirely through to the bottom. You leave the bottom intact so the potato stays intact, yet fanned so the topping and flavor can get to the potato. It is a great recipe.
Wow, how stupid can a Melody T. be?
Just found, READ and about to do this recipe for breakfast!
There’s no point in being rude “just me.” She just didn’t understand. Why comment if all you have to offer is negativity.
Instructions are very clear. Just don’t cut ALL the way through or the potatoes will be single slices not a fanned out potato.