I love a good potato side dish and these Garlic Rosemary Mini Hasselback Potatoes do not disappoint! These mini potatoes are crispy on the outside, soft and fluffy on the inside and so flavorful and delicious. You’re gonna love this dairy free, gluten free and vegan side dish!

Hasselback potatoes with fresh rosemary on parchment.

Though these garlic rosemary mini hasselback potatoes look like a fancy side dish, this recipe is super simple and pretty straightforward.

What are hasselback potatoes?

A hasselback potato is simply a cooking method in which potatoes are thinly sliced crosswise but stopping before you cut all the way through. This method looks nice and is perfect stuffing or topped with additional flavors. In this case, we are brushing the potatoes with vegan butter and stuffing with rosemary and garlic.

What You Will Need For This Vegan Potato Side Dish

These crispy hasselback potatoes flavored with fresh rosemary, garlic and vegan butter are absolutely the best side dish ever! This delicious potato dish is dairy free, gluten free and vegan!

Main Ingredients:

Mini Yukon Gold Potatoes
Garlic
Fresh Rosemary
Vegan Butter

Ingredient Breakdown:

Yukon Gold Potatoes: Mini golden potatoes are the ideal potato for this vegan side dish! They are the perfect size. Red potatoes, new potatoes and purple potatoes will also work for this recipe.
Fresh Garlic: Always always use freshly minced garlic. If you want more of a garlic flavor, add garlic powder as well but the pre-minced garlic is a little more acidic and isn’t recommended.
Fresh Rosemary: Rosemary and potatoes are the perfect combo! You could also use freshly minced parsley or thyme. Or a combo of all three. Yum!
Vegan Butter: If you don’t want to use butter, use olive oil! I love the buttery flavor but olive oil is tasty as well.
Salt & Pepper: This speaks for itself. Be sure to salt and pepper your potatoes!!

How to Make Mini Hasselback Potatoes

These Hasselback potatoes are sure to be your new favorite potato side dish! They have a crispy exterior and fluffy interior and a delicious buttery flavor with tons of fresh garlic and rosemary.

Step 1: Prep the potatoes

Preheat oven to 450F. Then, slice the hasselback potatoes! Use a sharp knife to make crosswise cuts in each mini potato. Being sure to stop about 1/4 inch from the bottom.

Mini potatoes cut with the hasselback technique.

Step 2: How to Make Garlic Rosemary Butter

Melt the vegan butter and then finely mince the garlic and rosemary. Mix together. Brush half of this mixture on to the potatoes being sure to coat all sides. Sprinkle with a heavy pinch of salt and black pepper.

Bake for 20 minutes.

Step 3: Finish it up!

Remove from oven and toss in remaining butter garlic mixture and another sprinkle of salt and black pepper. Bake for 20 more minutes.

Remove from oven and top with freshly chopped rosemary and serve!

Tips for Making the Best Garlic Rosemary Hasselback Potatoes

I am a risk taker and just trust myself to stop before cutting through the whole potato but here’s a tip: Place the potato in between two chopsticks and then slice the potato. The chopsticks will prevent you from cutting all the way through the potato.

Make sure to coat the whole potato in garlic butter and make sure you push some of the garlic cloves and rosemary in to the slices of the potatoes!

Salt to your preference! I used salted vegan butter so it didn’t take much extra added salt, just a small sprinkle at the beginning and middle of the bake time. But if your butter is unsalted, be sure to sprinkle it on a little heavier.

Recipe Variations:

Mix up the herbs! You can use fresh basil, thyme, parsley or chives.
Top them off like baked potatoes! I’m imaging melted vegan cheddar cheese, vegan bacon bits, and sour cream and chives.
Add more seasonings! I’m thinking smoked paprika, garlic powder, onion powder and cayenne.
Dunk these in sauces! Homemade Garlic Aioli is my absolute favorite thing to serve these with!

Raw potatoes on tray with garlic butter and rosemary.

What to Serve with Garlic Rosemary Potatoes

These hasselback potatoes are a perfect side dish for a lot of meals! I love serving these with vegan steak made from vital wheat gluten.

Serve these with a vegan protein of your choice and a roasted vegetable. Roasted asparagus or broccoli would pair well.

Or simply dunk these in your favorite sauce and call it a night!

Reheating Instructions:

Leftover potatoes can be reheated in a 400F preheated oven for 10-15 minutes or until hot.

More Side Dish Recipes You Might Like:

If You Make This Recipe:

I would greatly appreciate if you share your review in the comments below and leave a star rating. Don’t forget to add if you made any fun substitutions. Thank you!