Description

Irresistible Sheet Pan Hasselback Potatoes with Rosemary and Garlic combine crispy, golden-brown layers with fluffy interiors, infused with the fragrant essence of rosemary and garlic. This simple yet stunning dish elevates any meal, making it perfect for family gatherings or cozy nights in. Easy to prepare and visually impressive, these potatoes are sure to become a favorite on your dinner table.

Ingredients

Scale

1.5 lbs baby potatoes
3 cloves garlic, minced
3 tbsp olive oil
2 tbsp fresh rosemary, chopped
Salt to taste
Pepper to taste

Instructions

Preheat your oven to 425°F (220°C).
Wash and dry the baby potatoes. Slice deep slits into each potato every quarter inch without cutting all the way through.
In a bowl, mix minced garlic, olive oil, salt, and pepper.
Drizzle the mixture over each potato, ensuring some garlic gets into the slices. Tuck rosemary sprigs between the slices.
Place on a parchment-lined sheet pan and bake for 40-50 minutes until golden brown and crispy.
Serve hot and enjoy!

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: ½ potato (approximately 188g)
Calories: 210
Sugar: 1g
Sodium: 300mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: For added flavor, try substituting rosemary with thyme or oregano. Sprinkle cheese on top during the last few minutes of baking for a cheesy finish.