Rosemary Parmesan Hasselback Sweet Potatoes

Rosemary Parmesan Hasselback Sweet Potatoes

I’m taking the classic baked potato to new heights today. Have you ever tried a hasselback style potato? Well, let me introduce you. It’s a crispy, flavor packed way to enjoy your favorite spuds. I’m sharing my recipe for Rosemary Parmesan Hasselback Sweet Potatoes today. Once you try these out, you’ll never want to go back to boring old baked potatoes.

Hasselback potatoes involved thinly slicing the potato (ALMOST) through to the bottom. Then you slather and stuff those slices and bake. You get crusty edges and pockets of parmesan, rosemary and butter (in this recipe’s case). We broiled up some nice filet mignons to pair the potatoes and make a steakhouse meal in my house. But, they’ll work as a side dish for just about all of your favorite proteins.

I do want to let you in on a preparation secret to help you with this recipe. In order to get the potato sliced close to the bottom but without breaking through you can use two wooden spoons. Place the potato between the two, hold in place, and carefully slice. Your knife will stop at the handles of the spoon so you don’t go through the potato. Boom. You’re ready to butter these up now!

Here’s some serving ideas for this rich side dish!

  • Double the recipe for your Easter crowd and put them out as a side to your hams and lambs!
  • Make it a weeknight meal and pair with my Red Pepper Pesto and Panko Baked Chicken
  • Do a Date Night In and broil up you’re favorite steaks, some asparagus and a big glass of Cabernet

…all for the love of the dish


Rosemary Parmesan Hasselback Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4 potatoes


  • 4 medium-large sweet potatoes
  • 1 tbsp, rosemary minced
  • 4 sprigs Rosemary
  • 3 tbsp butter
  • 1/4 cup olive oil
  • 1/4 cup shaved parmesan


  1. Preheat oven to 400 degrees.
  2. Wash and slice potatoes. You want to slice the potatoes so that you leave just about a 1/2 inch still intact at the bottom (read my tip in the blog post).
  3. The thinner the slice widths, the crispier the potato will be once cooked.
  4. mince the rosemary as fine as possible.
  5. Add butter to a small bowl with rosemary and melt in the microwave. Cook in 20 second increments until melted.
  6. Mix in olive oil and shaved parmesan with the butter and rosemary.
  7. Line a baking sheet and lay out potatoes on the sheet.
  8. Slather the potatoes with 2/3 of the butter mixture, making sure its getting in between each slice. I pushed some of the shaved cheese slices down in between. Lay a sprig of rosemary on top of each potato.
  9. Bake for 30 minutes.
  10. Brush on remaining butter and cheese mixture to the potatoes.
  11. Bake for additional 30 minutes (May be closer to 20 minutes if the potatoes are a little smaller)
  12. Now they are ready to serve!
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