These are the most perfect rosemary butter roasted potatoes. Made simply with Yukon gold potatoes, butter, rosemary, garlic, plenty of sea salt and black pepper. Each bite is perfect and delicious. And all you have to do is Thinly slice the potatoes into a “Hasselback” and roast them at high heat. The potatoes come out of the oven buttery, with hints of rosemary and garlic.
This would be the perfect Thanksgiving side dish! It is time to highlight the side dishes because they can be some of the most delicious recipes. Enter these potatoes. Just four ingredients, six including salt and pepper, and so freaking good. After making these potatoes, even though these potatoes might feel simple, they are one of those recipes that everyone should have!
What makes these Hasselback rosemary butter roasted potatoes so special?
Do you see the way I sliced my potatoes? That is a Hasselback potato. Those slices are what make these potatoes so good. Hasselback potatoes are thinly sliced about 3/4 of the way through. They get their name from Hasselbacken, the Stockholm restaurant where they were first served.
Leaving the bottom intact allows for the tops to get extra crispy, but the centers to be perfectly soft and creamy. They are like a potato chip on the outside, but mashed potatoes on the inside, and there is nothing better. Then, there is the butter, the rosemary, and the garlic – so good!
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Rosemary Butter Roasted Potatoes
- 1½ kilos small Yukon gold potatoes
- 6 tablespoons salted butter, melted
- 1 tablespoon chopped fresh rosemary, plus 3 rosemary sprigs
- 4-6 cloves garlic smashed
- kosher salt and black pepper
- Preheat the oven to 200 degrees C.
- Slice the potatoes into thin slices, leaving 1/8 of an inch at the bottom, be careful not to slice all the way through the potato. I find it helpful to position 2 spoons on either side of the potato to help prevent you from cutting through the potato.
- Place in a large roasting pan, toss with butter, chopped rosemary, salt, and pepper. Add the garlic and rosemary sprigs. Arrange the potatoes cut side down in the roasting pan.
- Transfer to the oven and roast for 20-25 minutes.
- Flip and spoon the butter over the potatoes, allowing it to drip down between the slices. Return to the oven and roast another 20-25 minutes, until the potatoes are golden and crisp.
- Serve warm, drizzled with the butter in the pan and sprinkled with the fried rosemary and sea salt. ENJOY!