The magic of Crispy Rosemary Butter Roasted Potatoes lies in their irresistible contrast — ultra-crispy on the outside, soft and creamy on the inside. Thinly sliced into a classic Hasselback style and roasted at high heat, these golden beauties are infused with buttery richness, fragrant rosemary, and a subtle garlic aroma. Perfect for family dinners, holiday feasts, or any night when comfort food calls, this dish delivers a gourmet feel with just a handful of ingredients.
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Why These Potatoes Are Irresistible
These Hasselback-style potatoes aren’t just visually stunning — they’re a texture lover’s dream. The high-heat roasting creates potato-chip-like edges while locking in a tender, fluffy center. Using butter instead of oil gives them a rich, nutty flavor as it browns, while rosemary sprigs and smashed garlic cloves infuse the potatoes with aromatic depth. Finished with a sprinkle of flaky sea salt, every bite offers the perfect balance of crispiness, savoriness, and herbal freshness.
Ingredients You’ll Need
• Yukon Gold Potatoes: Naturally creamy with a buttery flavor, ideal for roasting.
• Salted Butter: Adds richness and helps create crisp edges.
• Fresh Rosemary: Provides an earthy, pine-like aroma and taste.
• Garlic Cloves: Infuses subtle warmth without overpowering.
• Kosher Salt: Enhances the potatoes’ natural flavor.
• Black Pepper: Adds a gentle kick to balance the richness.
• Flaky Sea Salt: A finishing touch for extra crunch and flavor.
Ingredient Swaps & Variations
• Potatoes: Try baby red potatoes or fingerlings for a slightly different texture.
• Butter: Use ghee for a nuttier note or olive oil for a lighter option.
• Herbs: Swap rosemary with thyme or sage for a fresh twist.
• Garlic: Replace with roasted shallots for a sweeter flavor profile.
Step-by-Step Cooking Method
- Preheat the oven to 450°F (230°C) for optimal crisping.
- Slice each potato thinly in the Hasselback style, stopping about 1/8 inch from the base. Use wooden spoons on either side to prevent cutting through.
- Place potatoes in a large roasting pan and toss with melted butter, chopped rosemary, kosher salt, and black pepper.
- Add smashed garlic cloves and whole rosemary sprigs to the pan for gentle infusion. Arrange potatoes cut-side down for the first roast.
- Roast for 20–25 minutes, then flip potatoes and spoon over the buttery pan juices so they seep between the slices.
- Return to the oven for another 20–25 minutes until golden brown and crisp.
- Serve warm, drizzling with any remaining butter from the pan and sprinkling with fried rosemary and flaky sea salt.
Pro Tips for Perfect Results
• Use small, even-sized potatoes for consistent cooking.
• Position slices thin and uniform for maximum crispiness.
• Don’t skip flipping halfway — it ensures every slice gets buttery crisp edges.
• Serve immediately to enjoy the full crunch factor.
Serving & Pairing Suggestions
These potatoes pair beautifully with roasted chicken, grilled steak, or baked salmon. They also shine alongside festive mains like beef tenderloin or holiday turkey. For a vegetarian plate, pair with a vibrant salad and roasted vegetables.
Make-Ahead & Storage Notes
You can prep and slice the potatoes a few hours ahead; store them in cold water to prevent browning. Leftovers can be reheated in a hot oven to revive crispiness — avoid microwaving, which softens the edges.
A Year-Round Crowd-Pleaser
Crispy Rosemary Butter Roasted Potatoes aren’t just for special occasions. Their simple preparation and stunning presentation make them a weeknight winner and a holiday hero. Whether you’re hosting a dinner party or craving a cozy side dish, this recipe delivers flavor, texture, and elegance in every bite.
Conclusion
Crispy Rosemary Butter Roasted Potatoes prove that sometimes the simplest recipes are the most memorable. With minimal ingredients and easy preparation, you can create a side dish that impresses visually and delights in flavor. Whether for a weekday dinner or a festive holiday spread, these golden, buttery potatoes will have everyone reaching for seconds — so make extra.
FAQs
1. Can I make Crispy Rosemary Butter Roasted Potatoes ahead of time?
Yes. You can slice the potatoes and prepare the butter-herb mixture earlier in the day. Keep the sliced potatoes in cold water to prevent browning, then drain and dry before roasting. For best texture, roast them right before serving.
2. What’s the best way to reheat leftovers?
Reheat in a 400°F (200°C) oven for 10–15 minutes to restore crispiness. Avoid microwaving, as it will soften the edges and reduce the crunch factor.
3. Can I use dried rosemary instead of fresh?
You can, but fresh rosemary offers a more vibrant and aromatic flavor. If using dried rosemary, reduce the amount to about one-third of the fresh quantity to avoid overpowering the potatoes.
4. Are these potatoes gluten-free?
Yes. This recipe contains no gluten ingredients, making it naturally gluten-free. Just confirm that your butter and seasonings are certified gluten-free if needed.
More Relevant Recipes
- Creamy Potato Soup: A warm and velvety soup that highlights the comforting flavor of potatoes, enriched with cream and seasonings. Perfect for pairing with crusty bread or as a cozy starter to a hearty meal.
- Sausage, Green Bean, and Potato Casserole: This rustic casserole combines tender potatoes, savory sausage, and fresh green beans, baked together for a complete, flavor-packed dish that’s ideal for family dinners.
- Bacon, Egg, and Potato Hash: A hearty breakfast or brunch recipe featuring crispy potatoes, smoky bacon, and perfectly cooked eggs — a satisfying and flavorful way to start the day.
Crispy Rosemary Butter Roasted Potatoes
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
Crispy Rosemary Butter Roasted Potatoes are Hasselback-style Yukon gold potatoes roasted at high heat with butter, rosemary, garlic, and sea salt. Perfectly crisp on the outside and tender on the inside, they make an elegant and flavorful side dish for any meal.
Ingredients
- 3 pounds small Yukon gold potatoes
- 6 tablespoons salted butter, melted
- 1 tablespoon chopped fresh rosemary
- 3 rosemary sprigs
- 4-6 cloves garlic, smashed
- Kosher salt and black pepper, to taste
- Flaky sea salt, for serving
Instructions
- Preheat the oven to 450°F (230°C).
- Slice each potato into thin slices, stopping about 1/8 inch from the bottom to keep them intact. Position two spoons on either side of the potato to prevent cutting through.
- Place the potatoes in a large roasting pan and toss with melted butter, chopped rosemary, kosher salt, and black pepper. Add the smashed garlic cloves and rosemary sprigs.
- Arrange the potatoes cut-side down in the roasting pan and roast for 20–25 minutes.
- Flip the potatoes and spoon the buttery mixture over them, allowing it to seep between the slices.
- Return to the oven and roast for another 20–25 minutes, until golden brown and crisp.
- Serve warm, drizzled with the remaining butter from the pan and sprinkled with fried rosemary and flaky sea salt.
Notes
- Use small, evenly sized potatoes for even cooking.
- Fresh rosemary is recommended for the best flavor, but dried can be used in smaller amounts.
- Serve immediately for maximum crispiness.
- Double the recipe for larger gatherings, as these potatoes disappear quickly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 299 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 34 mg