One Tray Rosemary Hasselback Potatoes (Gluten Free, Vegan)

Prep: 5 minutesCook: 80 minutesTotal: 85 minutes
Yield: serves 2 to 4Category: Soups/Sides
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My delicious Rosemary Hasselback Potatoes are lovely and crispy and absolutely bursting with flavour.

These potatoes make the perfect side for an array of meals making this a really versatile dish. Why not jazz up your next roast dinner by making these hasselbacks instead of your usual roast potatoes or mash?

This recipe is a prime example of how simple can sometimes be the best. It requires just a handful of ingredients but the combination of them results in such a delicious side dish. If you want to take these potatoes to the next level you could also add whole garlic cloves to the tray when you roast them, however, I opted to omit garlic on this occasion – there is a first time for everything, right?

The deeper the incisions, the further down you are able to press the oil, salt and rosemary resulting in a crispier and more flavoursome potato. I use the handles of two wooden spoons to ensure I don’t slice too deeply into the potato and accidentally cut it in half. If you do not have two wooden spoons you could use reusable straws, chopsticks or even pens – basically anything that will get in the way and prevent the knife from slicing all the way through. Alternatively, if you trust yourself you can cut into the potato without using anything.

Use a pastry brush to coat the potatoes in the oil from the bottom of the tray at a couple of times throughout the cooking process. I roast these potatoes for a total of 1 hour and 20 minutes but ovens do vary so keep an eye on them to ensure they reach your desired level of crispiness without burning.

The potatoes work really well served alongside my Pistachio Topped Maple Glazed Carrots and my Buttery Sprouts with Bacon. If you like my Rosemary Hasselback Potatoes and are looking for more potato side dishes you might like my Lemon & Rosemary Wedges, my Buttery Garlic & Thyme Roast Potatoes or my Buttery Smashed Potatoes which you can find here.

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  • 6 to 8 medium sized potatoes
  • 3 sprigs rosemary
  • generous pinch sea salt
  • drizzle olive oil


  1. Place a potato in between the handles of two wooden spoons and use a sharp knife to slice into the potato ensuring you do not cut straight through it, (the wooden spoons should prevent this from happening). Repeat this leaving a few millimetres between each of the cuts until the entire topside of the potato has been sliced into
  2. Repeat this for each potato and place them all in an ovenproof dish
  3. Drizzle olive oil over the potatoes and rub the oil into each individual cut on the potatoes
  4. Add a generous amount of sea salt to the potatoes and repeat the process above, rubbing the salt into each individual cut on the potatoes
  5. Remove the rosemary leaves from the stems and finely chop them into pieces. Rub the rosemary into each individual cut on the potatoes
  6. Place the potatoes in a preheated oven and bake for 30 minutes 180 degrees
  7. Use a pastry brush to coat the potatoes in the oil at the bottom of the dish and return to the oven for another 30 minutes
  8. Repeat the process of coating the potatoes in any leftover oil before placing back in the oven for a final 20 to 30 minutes or until golden and crispy


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