Hasselback Potatoes with Garlic Butter, Herbs, and Crispy Edges Recipe
This Hasselback Potatoes recipe is a stunning side dish featuring thin, fan-like slices of Yukon Gold potatoes that are crisp on the edges and tender inside. Seasoned with fresh herbs, garlic butter, and a hint of red pepper flakes, these roasted potatoes make a flavorful and impressive accompaniment to any meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 6 medium Yukon Gold potatoes
Seasoning and Garnish
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh sage leaves, 6 to 12 leaves (one in each crack between slices)
- Fresh parsley, for serving
- Red pepper flakes, for serving
Butter
- 1 recipe Garlic Butter, melted (approx. 4 tablespoons)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Slice the potatoes: Place one potato on a cutting board. Lay butter knives or chopsticks along both long sides of the potato to act as a cutting guide. Use a sharp knife to make crosswise cuts about ⅛-inch thick, slicing almost all the way through but stopping when you reach the knives or chopsticks, keeping the potato base intact. Repeat with all potatoes.
- Season the potatoes: Arrange the sliced potatoes on the prepared baking sheet. Drizzle olive oil over them, sprinkle with sea salt and black pepper, and use your hands to gently work the oil and seasoning between the slices to ensure even flavor.
- Add sage leaves: Carefully slide a fresh sage leaf into each gap between the potato slices for added aroma and flavor. Drizzle a bit more olive oil on top.
- Roast the potatoes: Place the baking sheet in the oven and roast for 50 minutes, allowing the potatoes to cook through and begin crisping at the edges.
- Brush with garlic butter: Remove the potatoes from the oven and generously brush the garlic butter over and between the slices. Return to the oven to roast for an additional 25 minutes until tender inside and nicely crisped on the outside.
- Finish and serve: Season again with salt and pepper to taste. Garnish with fresh parsley and a sprinkle of red pepper flakes for a slight kick. Serve immediately with extra garlic butter on the side.
Notes
- Use Yukon Gold potatoes for their creamy texture and buttery flavor.
- Carefully slicing the potatoes without cutting all the way through is key to achieving the traditional fan shape.
- Inserting sage leaves between slices infuses the potatoes with a wonderful herbal aroma.
- Garlic butter can be prepared in advance and kept melted for easy brushing.
- Watch the potatoes closely towards the end of cooking to avoid burning the edges.
- Serve immediately for best texture; leftovers can be reheated but may lose crispness.
