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.
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Its official, we have a new favorite way to bake potatoes! These Hasselback Baked Potatoes were a huge hit – so much so that we made these 2 nights in a row. This recipe is super easy to prepare, and required very little active cooking time one these are in the oven.
We had a ton of fresh rosemary left over, so I chopped some up and added it to the pan while the potatoes were cooking. The first time I made the baked hasselback potatoes I baked them on a sheet pan, which was pretty good. But then Brett suggested we try a cast iron pan, which was even better!
This Hasselback Baked Potatoes Recipe Is:
- Fresh
- Herby
- Garlicky
- Simple to Make
- Crispy on the Outside
- Tender in the Middle
- Vegan, Vegetarian, Gluten Free, Dairy Free
Crispy Cast Iron Hasselback Potatoes
The cast iron pan makes all the difference. It allows the potato skins to brown while the insides back. This gives crispy and delicious texture to the finished potatoes! With a little added garlic lemon juice, and rosemary these potatoes have amazing flavor!
Great as a side dish, main dish (with Delicious Vegan Chili on top) or an appetizer!
What’s In These Garlic Hasselback Potatoes?
- Potatoes, Garlic, Lemon Zest- I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Dried Rosemary or Fresh Rosemary: Depending on what kind of flavor you want on your potatoes – you can opt for fresh rosemary or dried. I like using fresh rosemary which has a wonderfully herby flavor, and dried is more subtle. When I use dried rosemary I crushed mine in a mortar and pestle, but you can use the larger dried leaves of rosemary if you’d like.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
More Easy Potato Recipes You’ll Love!
Hash Brown Breakfast Casserole Recipe (Gluten Free, Vegetarian, Egg Free)
Murphy’s Au Gratin Potatoes Recipe (A Family Restaurant Classic!)
Hearty Chicken Noodle Soup with Potatoes Recipe (Gluten Free)
Instant Pot Garlic Mashed Potatoes Recipe (Vegetarian, Gluten Free)
Oven Baked Steak Fries Recipe (Vegetarian, Gluten Free, Vegan)
Get the Same Ingredients for These Garlic & Rosemary Hasselback Potatoes
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegan and gluten free hasselback potatoes recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Garlic Hasselback Baked Potatoes
Equipment
- cast iron skillet
Ingredients
- 8 potatoes
- 4 tablespoons olive oil
- 6 cloves garlic minced
- 1 tablespoon fresh rosemary
- 1 Lemon - Zest and Juice
- Himalayan Sea Salt and Pepper to Taste
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!
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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