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
Scale
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
