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Rosemary Hasselback Sweet Potatoes

These hasselback sweet potatoes are topped with a rosemary mustard vinaigrette dressing.

Sooo, is it just me or does anyone else think these things were everywhere this year?

Honestly, I had never even heard of a hasselback potato (and apparently neither has windows live writer based on the red squiggly it’s giving me every time I type it) until becoming obsessed with foodgawker and tastespotting earlier this year and seeing them plastered all over the place.

Rosemary Hasselback Sweet Potatoes

So it’s a potato with slices…um, ok? What’s the big flippin’ deal?

Hasselback Sweet Potatoes

Since I’m not really into these “top 10” or “best of” posts and have just been scrolling through all of them in the past few days, I figured instead of boring you with recaps of stuff you’ve already seen on here, why not make the one food that has epitomized 2011 in my mind?

So here we are. Me and the hasselback. My one and only issue with this potato is that every time I say it, I can’t help but think of Elisabeth Hasselbeck from The View. Girl’s got style, but annoys the heck out of me. And it has nothing to do with her political views (which she tends to be quite popular or unpopular for depending where you stand) but rather just her. Her voice, her mannerisms, her less than impressive football playing husband…

Anyway, back to the potatoes.

Rosemary Hasselback Potatoes

They may just literally be a baked potato with slices, but now I get it.

What’s that I get, you ask?

The butter.

The crispy ends.

The soft middle.

The fun of eating a potato in “almost” slices.

The mustard vinaigrette on top.

Got it?

Hasselback Sweet Potatoes with Rosemary

So if 2011 wasn’t your year to experiment with the hasselback, I strongly urge you to make 2012 that year. You’ll get it once you do.

Rosemary Hasselback Sweet Potatoes

Rosemary Hasselback Sweet Potatoes

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

These hasselback sweet potatoes are topped with a rosemary mustard vinaigrette dressing.


For the Potatoes

  • 2 sweet potatoes
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • 1 teaspoon fresh rosemary, minced
  • salt & pepper

For the Dressing

  • 1 tablespoon lemon juice
  • 1 teaspoon fresh rosemary, minced
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoons shallot, minced
  • 2 tablespoons extra virgin olive oil
  • salt & pepper


  1. Preheat oven to 425 degrees.
  2. Clean potatoes well and cut into thin slices almost to the bottom of the potato but not fully through.
  3. Rub potatoes with olive oil.
  4. Place on a lined baking sheet.
  5. Cut butter into small pieces and place on top or in the slits of the potato.
  6. Sprinkle rosemary and salt & pepper on top.
  7. Bake for about 45 minutes.
  8. For dressing, whisk all ingredients except olive oil together in a small bowl.
  9. Slowly pour in olive oil, whisking at the same time until incorporated.
  10. Once potatoes are finished cooking, drizzle dressing on top and serve hot.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

Happy New Year!

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MK @ Blonde Out Loud

Wednesday 4th of January 2012

I'm making some right now! Always inspiring, Miss Gina!


Sunday 1st of January 2012

That looks delicious! I might make it for P - she adores sweet potatoes.

Jennifer @ Peanut Butter and Peppers

Sunday 1st of January 2012

OMG! I had no friggen clue what Hasselback potatoes were! I can't believe how stupid, sliced potatoes. ha ha Like you, all I thought of was the girl who was on Survivor married some football player named Hassleback and she's on some talk show. Thank you for this post. Funny I really had no idea what Hasselback was, where do people come up with this stuff?

By the way, love sweet potatoes and I will love to try your recipe, it looks super yummy!!! So excited, get to try a Hasselback Sweet Potato.

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