A Publication of WTVP

Rosemary and Garlic Hasselback Potatoes

by Mary DiSomma |
hasselback potatoes

Rosemary and Garlic Hasselback Potatoes

hasselback potatoes

The Hasselback is one of the most impressive recipes you can make with a simple potato. It’s also one of the easiest. 

The name for the potato preparation is derived from its place of origin. It is believed that chef Leif Elisson developed the recipe in 1953 when he worked at the Hasselback Hotel and Restaurant in Stockholm, Sweden.

The recipe requires just five ingredients (plus salt and pepper) and can be prepared with almost any kind of spud, though I prefer using creamy Yukon potatoes. The only unusual item needed to create these accordion-style potatoes is a pair of chopsticks. Yes, chopsticks!

  • Prep Time25 min
  • Cook Time55 min
  • Total Time1 hr 20 min
  • Yield6 potatoes
  • Serving Size1 potato
  • Course
    • Main Course
  • Cooking Method
    • bake


    • 6 Yukon gold or Russet potatoes
    • 4 tablespoons olive oil
    • 4 tablespoons unsalted butter
    • 6 whole garlic cloves, peeled and sliced thinly lengthwise
    • 6 to 8 sprigs of fresh rosemary
    • Salt and pepper to taste 



Preheat oven to 425 degrees. Remove needles from a few of the rosemary sprigs. Keep remaining sprigs intact.


Wash and dry the potatoes but keep the skin on.


Place two wooden chopsticks horizontally on a cutting board, about two inches apart. Set the potato horizontally between the chopsticks, each side resting on a stick. Using a chef’s knife, cut 1/8-inch slices into the potatoes. The blade will stop when it meets the chopstick, ensuring that the cut does not go all the way through. Genius!


To give the potatoes extra flavor, tuck slivers of garlic and fresh rosemary between each slice. Using a pastry brush, coat the potatoes liberally with olive oil and melted butter. The potato slices will fan out during baking. Sprinkle the potatoes with salt and a few grinds of pepper.


Bake for 30 minutes, then brush the potatoes again with the butter olive oil mixture. Make sure to get some of the mixture in between the potato slices. Bake for an additional 25 minutes, making them extra crispy. Remove from oven and garnish with additional fresh sprigs of rosemary.


Mary DiSomma

Mary DiSomma

Our chef lives in Oak Park and Cuba, Illinois. She is an author, publisher, philanthropist, podiatrist, entrepreneur, wife to Bill and mom to four adult children. She also appears on Peoria Magazine’s You Gotta See This! on WTVP PBS