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Roasted Hasselback potatoes with a sprinkle of coarse salt and fresh herbs.
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5 from 5 votes

Roasted Hasselback Potatoes

Crispy potatoes sliced and topped with fresh thyme and rosemary. 
Prep Time20 mins
Cook Time1 hr 45 mins
Total Time2 hrs 5 mins
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 195kcal
Author: Kathy


  • 8 red potatoes
  • 3 Tablespoons olive oil
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh parsley chopped, optional
  • teaspoon coarse salt


  • Use a mandolin to slice potatoes ⅛ inch thick. May also use a knife to cut potatoes. 
  • Lightly oil casserole dish with olive oil.
  • Place sliced potatoes in dish. Brush olive oil over top of potatoes.
  • Bake in a preheated 400 degree oven for 45 minutes.
  • Remove from oven. Brush olive oil on top of potatoes.  Sprinkle thyme and rosemary on top.
  • Return to oven for 30-45 minutes until potatoes are cooked through.  
  • Remove from oven and let cool for 5 minutes. Sprinkle with additional fresh thyme or fresh chopped parsley.
  • Sprinkle with coarse sea salt and serve.


Recipe calls for red potatoes.  You may use any potato on hand. Cooking time may vary.


Calories: 195kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Sodium: 74mg | Potassium: 969mg | Fiber: 3g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 18.7mg | Calcium: 21mg | Iron: 1.6mg