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–+ servings
hasselback baked potatoes recipe with garlic rosemary herbs olive oil salt pepper vegan gluten free vegetarian dairy free

Garlic Hasselback Baked Potatoes

Kelly Jensen
Hasselback baked potatoes are easy to cook in a cast iron pan, and loaded with fresh rosemary and garlic! Great as a side dish and easy to meal prep and make ahead.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, For Entertaining, Side Dish
Cuisine American
Servings 8
Calories 233 kcal

Equipment

  • cast iron skillet

Ingredients
  

  • 8 potatoes
  • 4 tablespoons olive oil
  • 6 cloves garlic minced
  • 1 tablespoon fresh rosemary
  • 1 Lemon - Zest and Juice
  • Sea Salt and Black Pepper

Instructions
 

  • Preheat the oven to 425 degrees Ferenheit
  • Wash potatoes thoroughly.  Slice a small piece off the bottom so the potato can lay flat without rolling
  • Make 20-30 small slices into each potato- cutting 3/4 of the way through, leaving the bottom in tact.
  • Put the sliced potatoes into a cast iron skillet and into the oven.  Cook for 20 minutes.
  • In a small bowl, combine the olive oil, garlic, rosemary, lemon zest and lemon juice.
  • When the potatoes have baked for 20 minutes, carefully take the skillet out of the oven and brush the olive oil/garlic mixture on top of the potatoes, using about half of the mixture.  Put them back into the oven and bake for another 20 minutes.  Take the potatoes out one last time, and cover with remaining olive oil/garlic mixture.  Bake for a final 20 minutes.  Top with salt and pepper while hot.  Enjoy!

Nutrition

Calories: 233kcalCarbohydrates: 39gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 14mgPotassium: 926mgFiber: 5gSugar: 2gVitamin A: 15IUVitamin C: 50mgCalcium: 34mgIron: 2mg
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