The most perfect Crispy Rosemary Butter Roasted Potatoes. Made simply with Yukon gold potatoes, butter, rosemary, garlic, plenty of flaky sea salt and black pepper. Each bite is perfect and so delicious. The secret? Thinly slicing the potatoes into a “Hasselback” and roasting them at high heat. The potatoes come out of the oven buttery, with hints of rosemary and garlic. The best part? They’re perfectly crisp, almost potato chip-like, and so very addicting.
I usually reserve Tuesday posts for something sweet…ish, maybe a breakfast, a fun latte, or possibly a bread recipe. But I’m switching things up today because I NEED to start sharing more side dishes with you guys. I say this every time I share side dish recipes, but oh my gosh, I really need to share more! It seems that I only ever think about sides as we lead up to Thanksgiving. Because well, Thanksgiving is really all about the sides! Just as in year’s past, after spending some time thinking about this year’s Thanksgiving menu, I now have one too many side dish recipes that I’m dying to share. Because of this, I am sharing some of them now, and not letting myself talk my way out it. I often overthink things…and I really just need to stop.
It’s time HBH highlights the sides…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. Maybe this is too simple of a recipe to be sharing, but after talking to my mom about the idea, she convinced me that everyone should have this recipe. And after making these potatoes…multiple times…I too agreed that even though these potatoes might feel simple (because they are), they are one of those recipes that everyone should have.
PS. are there any side dish recipes you’d love to see me create? I really do have very few on the site, so let me know what you’d like most!
Do you see the way I sliced my potatoes? That’s 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’re like a potato chip on the outside, but mashed potatoes on the inside, and there is nothing better! Then, there’s the butter, the rosemary, and the garlic – so good! Here is how I add them. The butter is tossed with the potatoes in the usual way. Sure you can use olive oil, but butter gives these potatoes really great flavor. It browns in the oven as it cooks giving a really nice rich and toasty flavor. The rosemary is both finely chopped and left whole. I often find that rosemary can be really overpowering. Therefore, I like to toss the potatoes with only a little chopped rosemary, and then leave a few sprigs whole. The sprigs fry up in the butter, infusing it with even more flavor, but in a very mellow, very delicious way.
I do the very same thing for the garlic. Doing so leaves you with potatoes that are perfectly hinted with flavors of both rosemary and garlic, but yet aren’t overpowering. And finally, the flaky sea salt. A must.
So far, my favorite way to serve these potatoes is for Sunday night dinner with a roasted chicken recipe from the new cookbook. But the options for these potatoes are endless, as they can be paired with so many dinners. I’m already excited to make them for Christmas Eve, alongside the classic beef tenderloin I make every year. My one tip? If you’re feeding the family and you have hungry eaters who love potatoes, definitely double the recipe. These are always the first dish to disappear.
If you make these crispy rosemary butter roasted potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
- 3 pounds 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
- Flaky sea salt for serving
- Preheat the oven to 450 degrees F.
- 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 (see above photo). 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!
Recipe from Tieghan