Garlic Rosemary Hasselback Potatoes

Up your potato game with these tasty hasselback potatoes, seasoned with garlic olive oil and fresh rosemary.

COOK TIME 60 minutes
PREP TIME 20 minutes

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In one easy step, add the taste of savory, roasted garlic to this dish with our garlic-flavored extra virgin olive oil.


  • 5 / Russet or Yukon gold potatoes, scrubbed, patted dry, but not peeled
  • 6 tablespoons / Zucchi Garlic-Flavored Extra Virgin Olive Oil
  • 6 sprigs / fresh rosemary
  • 3 tablespoons / parmesan cheese
  • a sprinkle / salt
  • sprinkle / black pepper


Preheat oven to 425°F and place rack in the center position.

Cut thin ⅛ – ¼ inch slits into each potato, stopping just before you cut through so that the slices stay intact at the bottom of the potato.

Place fresh rosemary sprigs in between the potato slices.

Coat the bottom of the baking dish or cast-iron skillet with 2 tablespoons of Zucchi Garlic Extra Virgin Olive Oil.

Drizzle 1-2 tablespoons of garlic EVOO on top of potatoes and then sprinkle with salt and pepper.

Bake the potatoes for 35-40 minutes. Drizzle the potatoes again with a little more garlic oil, making sure some of it drips down into the space between the slices.

Bake for another 25 to 35 minutes, until the potatoes are crispy on the edges and tender when pierced with a fork. During the last 5 minutes of baking, sprinkle grated parmesan cheese on top of the potatoes and bake for a few more minutes, or until cheese is melted.

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