Sheet Pan Hasselback Potatoes with Rosemary and Garlic
Indulge in the irresistible flavor of Sheet Pan Hasselback Potatoes with Rosemary and Garlic. With crispy edges and a fluffy center, each potato is infused with rich garlic and aromatic rosemary. Perfect for cozy dinners or entertaining guests, this simple yet impressive dish is sure to become a favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium Russet potatoes
- 4 cloves fresh garlic, thinly sliced
- 3 tablespoons fresh rosemary, finely chopped
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dry the potatoes thoroughly.
- Slice each potato thinly, about 1/4 inch apart, without cutting all the way through.
- Insert garlic slices between some of the potato slices and sprinkle with rosemary.
- Drizzle olive oil over each potato and season generously with salt and pepper.
- Place on a parchment-lined baking sheet and bake for 45-50 minutes until golden brown and crispy.
Nutrition
- Serving Size: 1 potato (approximately 180g)
- Calories: 210
- Sugar: 1g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added flavor, try substituting rosemary with thyme or adding grated cheese before baking. Leftovers can be stored in an airtight container for up to three days; reheat in the oven at 350°F until warmed through.