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Hasselback Potatoes with Whipped Rosemary Butter

Comfort food that is Instagram worthy. The finished potatoes in this recipe have crispy edges and a soft center... delicious. You can apply the same thin slice technique to sweet potatoes and butternut squash as well.
Course Side Dish


  • 8 Tbsp. 1 stick unsalted butter, softened
  • 1/3 cup olive oil
  • 2 Tbsp. finely chopped rosemary
  • 1 tsp. ground nutmeg
  • 8 small to medium sized russet potatoes scrubbed
  • Salt and pepper


  • Preheat oven to 450 degrees. Line a baking sheet with tinfoil.
  • In a small bowl mix together butter, olive oil, rosemary, nutmeg, salt and pepper.
  • Create hassleback cuts: slice each potato into thin slices, leaving 1/4 inch at the bottom unsliced.
  • Place potatoes on a baking sheet and generously brush on the rosemary butter, making sure to get in between all the individual slices.
  • Bake until tender and crisp, 55 minutes.
  • Serve with additional toppings of rosemary butter, sea salt and fresh rosemary.