Rosemary Hasselback Potatoes*

Rosemary Hasselback Potatoes recipe via

This year, I am partnering with Land O’Lakes to be a member of their Kitchen Conversations. I am really excited because, well, BUTTER, but also because one of the fun opportunities is to visit one of the Land O’Lakes familyfarms in Minnesota. I am really looking forward to learning more about Land O’Lakes and where our butter really comes from. Plus, y’all know I am excited about any chance to go play with big, adorable dairy cows. 😉

We have a great group of bloggers this year including Ree from The Pioneer Woman, Maria from Two Peas and Their Pod, Bridget from Bake at 350, Sommer from A Spicy Perspective, Brenda from A Farmgirls Dabbles, Julie from The Little Kitchen, Jenny from Picky Palate, and Joanne from Fifteen Spatulas.

Since becoming pregnant, the only craving I have had is steak smothered in A1 sauce and potatoes. I want it so badlythat I have been chowing down at least twice a week. I have done sweet potatoes, loaded baked potatoes and mashed potatoes. I have done scalloped potatoes, sweet potato casserole and roasted fingerling potatoes.

This week I needed a new potato idea. I was over the cheesy bacon potato ideas (How is that even possible? It’s like the babies are killing my tastebuds!). So I turned to fresh flavors instead — rosemary and green onions to be exact!

Rosemary Hasselback Potatoes recipe via

Look at those glorious spuds above. I love hasselback potatoes because they stay crispy on the outside and soft on the inside. Plus, I get to rub the outside of them with Land O’Lakes® Butter with Canola Oil, salt and pepper, which creates delicious crispy skins! Then you top them with more Butter with Canola Oil (duh), rosemary, sour cream and green onions. They are full flavored and take little effort from you. Way easier than mashed potatoes, and there are so many more flavor options!

Land O'Lakes Butter With Canola Oil


Rosemary Hasselback Potatoes

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 1 hour and 5 minutes

Total Time: 1 hour and 15 minutes


  • 4 Russet potatoes
  • 5 tablespoons Land O Lakes® Butter with Canola Oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon freshly chopped rosemary
  • 1/2 cup sour cream
  • 4 tablespoons sliced green onion


Preheat oven to 400°F.

Create thin slices down the length of each potato (approximately 1/8 inch apart), stopping about 1/4 inch from the bottom.

Melt 2 tablespoons of Land O Lakes® Butter with Canola Oil. Rub each potato with melted butter, salt and pepper.

Place potatoes on a baking sheet. Bake potatoes until crispy on the top and tender in the center, about 1 hour. The potatoes will fan out during cooking.

Remove potatoes from oven and sprinkle with fresh rosemary. Return to oven and cook 5 minutes more.

Remove potatoes from oven. Divide the remaining butter on top of each potato, top with sour cream and green onion. Serve immediately.

Check out the other gorgeous recipes from my fellow Land O’Lakes bloggers:

Lemon Chia Seed Pancakes with Roasted Strawberries — via Two Peas and Their Pod
Savory Waffle Sandwiches — via A Spicy Perspective
Roasted Mexican Cauliflower with Pepitas — via A Farmgirl’s Dabbles
Chocolate Baguette Sandwiches with Orange and Sea Salt — via Bake At 350
Grilled Flank Steak with Chimichurri Butter — via The Little Kitchen
Chicken and Brie Grilled Cheese — via Fifteen Spatulas
Cheesy Green Chile and Buttermilk Biscuits — via Picky Palate

Disclosure: The Novice Chef has partnered with Land O’Lakes for an exclusive endorsement of 
Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.

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22 Responses to “Rosemary Hasselback Potatoes”

  1. 1

    Waffle Sandwich | A Spicy Perspective — March 17, 2014 @ 6:00 am

    […] Rosemary Hassleback Potatoes […]

  2. 2

    Grilled Flank Steak with Chimichurri Butter | the little kitchen — March 17, 2014 @ 6:31 am

    […] Orange and Sea Salt from Bake at 350, Savory Waffle Sandwiches from A Spicy Perspective and from Rosemary Hasselback Potatoes The Novice […]

  3. 3

    JulieD — March 17, 2014 @ 8:50 am

    I can never say no to a potato…these were so good! Glad I got to try them!

  4. 4

    Brenda @ a farmgirl's dabbles — March 17, 2014 @ 9:38 am

    These potatoes were so delish, Jessica! I have hasselbacks on our menu for this week…you’re very convincing. 😉

  5. 5

    bridget {bake at 350} — March 17, 2014 @ 10:41 am

    Team TEXAS!!!!!!!!

    Just so fun spending time with you…and teaming up for the cook-off. You rocked it! Without you, I would have stood there like a deer in the headlights!

    Can’t wait to make these at home!

  6. 6

    marcie — March 17, 2014 @ 10:54 am

    What a great experience for you, and I love how you livened up baked potatoes! I need to try this. :)

  7. 7

    Katrina @ Warm Vanilla Sugar — March 17, 2014 @ 11:31 am

    Mmm loving this!! Such a nice recipe for dinner :)

  8. 8

    Krista @ Joyful Healthy Eats — March 17, 2014 @ 3:23 pm

    Love this recipe, rosemary just makes everything better, doesn’t it! Pinned. Thanks Jessica!

  9. 9

    cheri — March 17, 2014 @ 4:01 pm

    These look so delicious, rosemary and potatoes works so well together. Love your presentation!

  10. 10

    Joanne — March 17, 2014 @ 9:33 pm

    Hasselbacks smothered in butter and great herbal flavor…I like where these babies are taking you.

  11. 11

    Sommer@ASpicyPerspective — March 18, 2014 @ 8:34 am

    They were heavenly! Great to see you last weekend!!

  12. 12

    Joanne @ Fifteen Spatulas — March 18, 2014 @ 10:24 am

    I had never tried a hasselback potato until I tried your recipe at the ranch! I loved it, and the rosemary with it was perfect.

  13. 13

    Claire Gallam — March 18, 2014 @ 10:41 am

    What a GORGEOUS recipe!!

  14. 14

    Angie | Big Bear's Wife — March 18, 2014 @ 11:11 am

    Hasselback Potatoes are so very good and I love the addition of the rosemary!

  15. 15

    Lauren — March 18, 2014 @ 11:22 am

    Mmmmmm………..these look awesome. So glad you got to go to the ranch :)

  16. 16

    Christine @ Cooking with Cakes — March 18, 2014 @ 12:43 pm

    I think you are officially the queen of hasselback potatoes – every recipe of them looks amazing!

  17. 17

    Arjun @ Best Kitchen Knives Hub — March 18, 2014 @ 1:38 pm

    I have to try this out at home. The presentation is amazing.

  18. 18

    The Novice Chef » Thoughts too long for Twitter. — March 18, 2014 @ 4:28 pm

    […] car load of bloggers onto her ranch and let us tear up her kitchen. We were there for part of our partnership with Land O’Lakes butter and we had such a wonderful time. I am in love with the wild mustangs that run around her […]

  19. 19

    Des @ Life's Ambrosia — March 18, 2014 @ 5:29 pm

    As a fellow pregnant woman, I totally get the whole eating the same thing over and over because you’re craving it then suddenly not wanting it anymore. But I’m glad you switched to these instead of the cheesy potatoes because these look fabulous!

  20. 20

    Rust — March 19, 2014 @ 7:20 pm

    Another gorgeous potato! Love these hassleback potatoes :)

  21. 21

    Jeanne Barnes — March 22, 2014 @ 5:38 pm

    These looked delicious and different. Trying them for supper tonight. Thanks

  22. 22

    Carpet Cleaners Bromley — March 25, 2014 @ 3:44 am

    Rosemary and potatoes are very good combination. Great recipe, as always 😉

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