Oven-Roasted Carrot Fries with Creamy Garlic Dipping Sauce
Garlic Butter Hasselback Potatoes with Rosemary and Parmesan are thinly sliced roasted potatoes filled with savory garlic butter, fresh rosemary, and a golden Parmesan crust. This elegant side dish is crispy, aromatic, and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
- 4 medium russet or Yukon Gold potatoes
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C).
- Wash and dry the potatoes. Slice each potato thinly across the top, stopping just before cutting through the bottom to keep them intact.
- In a small saucepan, melt butter with minced garlic and chopped rosemary over low heat.
- Place the sliced potatoes in a baking dish. Drizzle with olive oil and brush generously with garlic butter, making sure to get between the slices.
- Season with salt and pepper to taste.
- Roast for 45–60 minutes, basting with the garlic butter every 15–20 minutes.
- In the last 10 minutes of baking, sprinkle grated Parmesan cheese over the tops of the potatoes.
- Continue roasting until the potatoes are golden brown and crispy on the edges. Serve hot.
Notes
- Use chopsticks to prevent slicing all the way through the potatoes.
- Baste regularly for maximum flavor and moisture.
- Try thyme or sage as an alternative to rosemary.
- Substitute Parmesan with cheddar or Gruyère for a different cheesy profile.
- Store leftovers in the fridge and reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 potato
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg