If you’re on the hunt for a side dish that’s both impressive and irresistibly tasty, you’re going to want to try this Cheesy Hasselback Potatoes with Garlic Butter Recipe. I absolutely love how these potatoes come out crispy on the edges but tender in the middle, with garlic butter adding that extra layer of rich flavor that keeps me coming back for more. Whether it’s a holiday dinner or a cozy weeknight meal, these potatoes have become a favorite in my kitchen, and I know you’ll find yourself making them again and again.
Why You’ll Love This Recipe
- Elegant Yet Easy: This recipe feels fancy but is surprisingly straightforward to make, perfect for impressing guests without stress.
- Flavor Explosion: The garlicky butter seeps deep into the potatoes, while crispy edges and fresh herbs create layers of deliciousness.
- Customizable Comfort Food: You can easily tweak herbs and seasonings to suit your taste, making it a versatile hit year-round.
- Family Favorite: My crew goes crazy for these potatoes, and I bet yours will too!
Ingredients You’ll Need
Every ingredient in this Cheesy Hasselback Potatoes with Garlic Butter Recipe works together to build that perfect balance between creamy, crispy, and flavorful. I always aim to keep things simple yet impactful—here’s what I suggest grabbing on your next grocery run.
- Yukon Gold potatoes: Their creamy texture and thin skin make them ideal for slicing hasselback style.
- Extra-virgin olive oil: Adds a light fruitiness and helps the potatoes crisp beautifully.
- Sea salt and freshly ground black pepper: Essential for seasoning all those layers just right.
- Fresh sage leaves: I love the woodsy aroma sage infuses into the potatoes during roasting.
- Garlic butter, melted: This is where the magic happens—a rich, fragrant bath for your potatoes.
- Fresh parsley: To sprinkle on top for a pop of color and freshness.
- Red pepper flakes: Just a pinch adds a subtle kick that balances the richness.
Variations
This Cheesy Hasselback Potatoes with Garlic Butter Recipe is flexible, and I’ve had fun experimenting with it over time—you should try tweaking it to fit your mood and pantry staples.
- Cheese Addition: I sometimes tuck slices of cheddar, mozzarella, or Parmesan between the potato slits for extra ooey-gooey goodness—my family absolutely adores this upgrade.
- Herb Swaps: If sage isn’t your thing, rosemary or thyme are fantastic alternatives that bring different but equally wonderful flavors.
- Spice it Up: For a smoky heat, add a sprinkle of smoked paprika or cayenne instead of red pepper flakes—this adds a nice twist I found spices up the dish.
- Vegan Version: Replace butter with a vegan garlic spread or olive oil infused with garlic for a plant-based treat that doesn’t skimp on flavor.
How to Make Cheesy Hasselback Potatoes with Garlic Butter Recipe
Step 1: Prepare the Potatoes with Care
First, preheat your oven to 425°F and line a baking sheet with parchment paper—this makes cleanup a breeze! When slicing the potatoes, here’s a trick I discovered: placing butter knives or chopsticks along the sides of each potato helps you cut very thin slices without slicing all the way through. That way, the potato stays intact at the base. Aim for about ⅛-inch thick slices to get that perfect accordion effect. Patience here pays off because it lets the butter and seasonings seep in really well!
Step 2: Season and Roast the Potatoes
Once your potatoes are sliced, place them on the baking sheet, then drizzle generously with olive oil and sprinkle with sea salt and freshly ground pepper. Don’t be shy about using your hands to gently work the oil and seasoning between each slice for maximum flavor. Now, tuck a fresh sage leaf into each potato slit—this fresh herb really lifts the dish with its aromatic punch. Drizzle a little more olive oil on top, then roast the potatoes for 50 minutes. You’ll notice the edges crisping up beautifully as they cook.
Step 3: The Garlic Butter Magic
When the initial roasting is done, take the potatoes out and brush on that glorious melted garlic butter. This step is where I see my family go wild—it’s so flavorful and creates a wonderful golden crust. Pop the potatoes back in the oven for another 25 minutes until they’re tender inside and perfectly crisp on the edges. Don’t forget to taste and add a sprinkle of salt and pepper if needed, then finish with fresh parsley and a sprinkle of red pepper flakes for a subtle heat that cuts through the richness.
Pro Tips for Making Cheesy Hasselback Potatoes with Garlic Butter Recipe
- Perfect Slicing: Using two chopsticks or butter knives as cutting guides keeps your slices even and prevents cutting through the potato entirely.
- Oil and Season Generously: Getting olive oil and salt in between all the slices ensures every bite is flavorful and crisp.
- Garlic Butter Brushing: Brushing garlic butter partway through roasting adds moisture and rich flavor without sogginess.
- Don’t Overcrowd the Pan: Leaving space around each potato helps with crisping—crowding causes steaming instead.
How to Serve Cheesy Hasselback Potatoes with Garlic Butter Recipe
Garnishes
I like to finish these potatoes with a sprinkle of fresh parsley because the vibrant green adds a fresh contrast to the golden brown. A light dusting of red pepper flakes amps up the flavor just a touch with mild heat—perfect for balancing richness without overpowering. Sometimes, I’ll add a little Parmesan dust or a dollop of sour cream if we’re feeling indulgent.
Side Dishes
This Cheesy Hasselback Potatoes with Garlic Butter Recipe pairs wonderfully with roasted chicken, grilled steak, or even a simple green salad for a lighter meal. I often serve it alongside steamed green beans or sautéed mushrooms to round out the plate with some earthiness and freshness.
Creative Ways to Present
One fun way I’ve presented these potatoes is on a rustic wooden board with little bowls of extra garlic butter for guests to add as they wish—a total crowd-pleaser. For holiday gatherings, I like stacking a few Hasselbacks on a festive platter and garnishing with extra herbs and edible flowers for that ‘wow’ factor. Kids love when the potatoes look like little accordion fans, which adds a playful touch.
Make Ahead and Storage
Storing Leftovers
I store leftover Hasselback potatoes in an airtight container in the fridge for up to three days. When you want to enjoy them again, you’ll find the flavors actually deepen overnight—just don’t forget to reheat them carefully to keep their crispiness.
Freezing
Freezing cooked Hasselback potatoes is possible, but I recommend freezing before the garlic butter step for best texture. Wrap them well in plastic wrap and foil, then thaw overnight in the fridge before finishing the roasting step with garlic butter. This way, they won’t get mushy or soggy.
Reheating
I reheat leftovers either in a 375°F oven for about 15 minutes, uncovered, to restore crispiness, or in an air fryer if you have one to get those edges nice and crunchy again. Avoid microwaving—it tends to make the potatoes soggy and less enjoyable.
FAQs
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Can I use other types of potatoes for this recipe?
Absolutely! While Yukon Gold potatoes work best because of their creamy texture and thin skins, you can also try russets or red potatoes. Just keep in mind that russets are starchier and may crisp differently, so adjust roasting times as needed.
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How do I make the garlic butter from scratch?
Making garlic butter is simple: melt unsalted butter and stir in freshly minced garlic and a pinch of salt. Let it simmer gently to infuse the flavor, then strain if you want a smoother butter. Use it warm for brushing on the potatoes.
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Why are my potatoes not crispy on the edges?
This usually happens if the potatoes are overcrowded or too moist. Make sure there’s space between each potato on the baking sheet and that you coat them well with olive oil, especially between the slices. Also, roasting at a high temperature like 425°F helps develop that crispiness.
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Can I prepare these potatoes ahead of time?
You can slice the potatoes and prepare them with oil and seasoning a few hours before roasting. Just keep them covered and refrigerated to prevent browning. Add the garlic butter just before roasting to keep flavors fresh and textures perfect.
Final Thoughts
This Cheesy Hasselback Potatoes with Garlic Butter Recipe has become one of those dishes I’m always excited to make because it’s so rewarding and versatile. The crispy edges, tender centers, and garlicky butter flavor come together like a little celebration on a plate. If you’re looking to wow your family or friends without a ton of fuss, this recipe will be your new go-to. Trust me, once you try it, you’ll be hooked just like I am!
Print
Cheesy Hasselback Potatoes with Garlic Butter Recipe
- 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
Description
Hasselback Potatoes are a visually stunning and delicious side dish featuring thinly sliced Yukon Gold potatoes roasted to crispy perfection. Infused with garlic butter, olive oil, fresh sage, and herbs, these potatoes are tender inside with crispy edges, making them a perfect accompaniment for any meal.
Ingredients
Potatoes
- 6 medium Yukon Gold potatoes
Seasoning and Garnishes
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- Fresh sage leaves (enough to slide between slices of each potato)
- Fresh parsley, chopped, for serving
- Red pepper flakes, for serving
Butter
- 1 recipe Garlic Butter, melted (approximately 4 tbsp garlic butter)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease clean-up.
- Slice Potatoes: Place a Yukon Gold potato on a cutting board. Lay butter knives or chopsticks along both long sides of the potato to act as a guide and prevent cutting through. Using a sharp knife, slice the potato crosswise into 1/8-inch-thick slices, stopping once the knife hits the guide, so the potato stays intact at the bottom. Repeat this method with all potatoes.
- Season Potatoes: Arrange all sliced potatoes on the prepared baking sheet. Drizzle generously with extra-virgin olive oil and sprinkle sea salt and freshly ground black pepper over and between the slices. Use your hands to work the olive oil and seasonings deep into the cracks between each slice for maximum flavor and crispiness.
- Add Sage Leaves: Carefully slide fresh sage leaves into each gap between the potato slices to infuse a fragrant, herbal aroma during roasting.
- Initial Roast: Drizzle a bit more olive oil over the top of the potatoes and place the baking sheet in the preheated oven. Roast the potatoes for 50 minutes to begin crisping the edges and softening the centers.
- Brush with Garlic Butter: Remove the potatoes from the oven and generously brush the tops and between slices with melted garlic butter to add richness and flavor.
- Final Roast: Return the potatoes to the oven and roast for an additional 25 minutes, or until the potatoes are fully tender inside and achieve a beautifully crisp, golden crust around the edges.
- Finish and Serve: Season with additional salt and pepper if needed. Garnish with freshly chopped parsley and a sprinkle of red pepper flakes for a mild heat. Serve immediately with extra garlic butter on the side for dipping.
Notes
- Using butter knives or chopsticks as guides helps prevent slicing all the way through the potato, keeping it intact for the signature ‘fan’ effect.
- Yukon Gold potatoes are preferred for their balance of waxy and starchy texture, which crisps well yet stays creamy inside.
- Garlic butter can be prepared by melting butter with minced garlic; it can be made ahead and stored in the refrigerator.
- Adjust red pepper flakes according to your heat preference or omit for a milder version.
- For extra crispiness, increase the oven temperature slightly or finish under a broiler for a few minutes, watching carefully to avoid burning.
Nutrition
- Serving Size: 1 medium potato
- Calories: 210 kcal
- Sugar: 1.2 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg
