Rosemary & Garlic Hasselback Potatoes 

(serves 2)


  • 2 medium potatoes
  • 2 tablespoons of olive oil
  • 2 sprigs of rosemary, separate the leaves
  • 1-2 cloves of garlic, sliced
  • Salt & pepper to taste
  • 2 chopsticks


Preheat oven 425 degrees F. Lay 2 chopsticks 2-3 inches apart on a cutting board—these will serve as your guide for cutting. Make ¼ inch slices across the potato, making sure you don’t cut through the bottom. Place the potatoes onto a baking sheet lined and brush the olive oil evenly on both sides of the potatoes. Alternate tucking a piece of garlic or a couple of leaves of rosemary in every third slice—alternating garlic, rosemary, skip, garlic, rosemary, skip, throughout the potato. Sprinkle salt and pepper on top to taste.

Bake for 35-40 minutes until the slices of the potatoes have started to separate and crisp. Brush potatoes again with oil making sure to include between the slices. Bake for another 25 minutes until the potatoes are crispy on the edges and fork-tender. Garnish with fresh rosemary. Enjoy!

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