If you’re looking for a show-stopping side dish that’s both crispy and buttery, you’re going to adore this Hasselback Potatoes with Garlic Butter and Fresh Herbs Recipe. I absolutely love how this recipe creates those thin, elegant potato slices that get golden and crispy on the edges while staying tender and flavorful inside. Plus, the garlic butter and fresh herbs take it to a whole new level of deliciousness that’s guaranteed to impress anyone at your dinner table. Stick with me and I’ll walk you through every step to nail these potatoes perfectly every time.
Why You’ll Love This Recipe
- Elegant and Easy: The thin, fanned slices look fancy but are surprisingly easy to make with a simple cutting trick.
- Packed with Flavor: Garlic butter and fresh herbs seep deep into every slice making these potatoes irresistible.
- Perfect Texture: Crispy edges with tender, buttery centers every time you bake.
- Versatile Side Dish: Pairs beautifully with almost any main course, from weeknight dinners to holiday feasts.
Ingredients You’ll Need
These simple ingredients work in harmony to create that rich, comforting flavor. Choosing the right potato and fresh herbs really makes all the difference, so here’s what you’ll want to have on hand.
- Yukon Gold potatoes: Their creamy texture and thin skins make them perfect for Hasselbacks.
- Extra-virgin olive oil: Adds depth and helps the potatoes crisp up beautifully.
- Sea salt and freshly ground black pepper: Season simply to let the natural potato flavor shine.
- Fresh sage leaves: These infuse the potatoes with an earthy, aromatic note.
- Garlic Butter: A homemade or store-bought garlic butter works—melting it over the potatoes enhances flavor and moisture.
- Fresh parsley: For a fresh, green finish and a pop of color at serving.
- Red pepper flakes: If you like a little kick, these add subtle heat and contrast.
Variations
I love experimenting with this recipe depending on what’s in season or what’s in my herb garden. Feel free to make it your own by tweaking the herbs or adding extras you love—this recipe is very forgiving and always tasty.
- Herb Swap: I sometimes swap sage for rosemary or thyme, which gives a slightly different but equally amazing flavor.
- Cheesy Twist: Adding a sprinkle of Parmesan or sharp cheddar between some slices before baking was a game changer in my house.
- Spicy Kick: For guests who like heat, a pinch of smoked paprika or cayenne on top makes these potatoes a little more exciting.
- Vegan Option: Use a good-quality vegan garlic butter or olive oil with extra garlic cloves to keep the flavor punchy and dairy-free.
How to Make Hasselback Potatoes with Garlic Butter and Fresh Herbs Recipe
Step 1: Prep Your Potatoes with Care
Start by washing your Yukon Gold potatoes thoroughly. To get those signature thin slices without cutting all the way through, lay a butter knife or chopsticks on either side of the potato—you’ll use these as a guide to stop your knife before it cuts completely. I learned this trick when I first struggled with cutting the slices evenly. It keeps the potato intact while letting those beautiful fans open when baked.
Step 2: Season and Sage It Up
Place the potatoes on a parchment-lined baking sheet, drizzle with olive oil, and season well with sea salt and freshly ground black pepper. Be sure to get some oil and seasoning between each slice—that’s where the flavor really sneaks in! Slip fresh sage leaves gently into the cracks; their aroma during roasting is heavenly and it makes the potatoes taste fancy without extra effort.
Step 3: Roast for That Golden Perfection
Roast the potatoes at 425°F for 50 minutes. At this point, the slices will have begun to fan out just right, crisping up nicely on the edges. Don’t rush this part—it’s key to getting that texture contrast you’ll love.
Step 4: Brush with Garlic Butter and Finish Roasting
Remove your potatoes from the oven and brush them generously with melted garlic butter. This step transformed the dish for me—it infuses the whole potato with luscious garlic flavor and adds moisture so nothing dries out. Return the potatoes to the oven for another 25 minutes or until tender inside and golden crisp on the edges.
Step 5: Garnish and Serve
Once out of the oven, adjust the seasoning if needed. Sprinkle chopped fresh parsley and a pinch of red pepper flakes for color and a little heat. Serve with extra garlic butter on the side to dip or pour over. Trust me, everyone will be asking for seconds.
Pro Tips for Making Hasselback Potatoes with Garlic Butter and Fresh Herbs Recipe
- Use the Chopstick Trick: Placing chopsticks or butter knives on the sides stops your knife from slicing all the way through, preserving the potato’s base so your fans hold perfectly.
- Get Oil In Between the Slices: I found that using your fingers to gently separate and coat the slices ensures every bite is flavorful and crispy.
- Don’t Skip the Garlic Butter Brush: Brushing the potatoes halfway through and again just before serving creates that signature moist, rich taste that keeps this dish from being dry.
- Watch the Oven Time Closely: If your slices are too thin, potatoes cook faster, so adjust roasting time to avoid overcooking or burning edges.
How to Serve Hasselback Potatoes with Garlic Butter and Fresh Herbs Recipe
Garnishes
I usually finish these potatoes with a sprinkle of fresh chopped parsley for brightness and a touch of red pepper flakes for a subtle smoky heat. Sometimes a little grated Parmesan shreds over the top adds a lovely nutty finish. These simple garnishes really elevate the potatoes from everyday to special occasion-worthy.
Side Dishes
My family goes crazy for these alongside roasted chicken, grilled steak, or even a simple pan-seared salmon. They’re also perfect with holiday mains like prime rib or pork tenderloin. Pair with a crisp green salad or some steamed veggies for a balanced meal.
Creative Ways to Present
For special occasions, I like plating the Hasselback potatoes on a large platter with fresh herb sprigs scattered around and a drizzle of extra garlic butter on top to make them shine. You can also serve them individually plated with a small bowl of garlic butter on the side for dipping—such a nice touch!
Make Ahead and Storage
Storing Leftovers
If you have leftovers—and you might!—store them in an airtight container in the fridge for up to 3 days. I usually let them cool completely before refrigerating to keep the texture nice.
Freezing
I’ve tried freezing the cooked potatoes, but they tend to lose some crispness after thawing. For best results, it’s better to freeze raw sliced potatoes (without seasoning), then roast fresh when ready. That way, you keep that crispy-golden magic intact.
Reheating
To reheat, I pop them back in a 375°F oven for 10-15 minutes to bring back the crisp edges. Microwave reheating tends to make the slices mushy, so oven warming definitely keeps the original texture and flavor.
FAQs
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Can I use other types of potatoes for Hasselback potatoes?
Absolutely! Yukon Gold potatoes are ideal because of their creamy texture and thin skin, but Russets or red potatoes can work too. Just keep in mind that Russets have a fluffier texture, so the final bite will be a bit different. Choose medium-sized potatoes to ensure even cooking.
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How thin should I slice the potatoes?
The slices should be very thin, about 1/8-inch thick. Thin slices allow the edges to crisp up beautifully but keep the potato intact. Using the butter knife or chopstick method helps keep the slices uniform and prevents cutting all the way through.
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Can I prepare the potatoes ahead of time?
You can slice the potatoes and season them a few hours ahead, then refrigerate uncovered to let them dry out slightly, which helps crispiness. Just bring them to room temperature before roasting for best results.
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Is there a way to make this recipe vegan?
Yes! Substitute the garlic butter with a high-quality vegan butter or olive oil infused with garlic. You’ll still get great flavor and that lovely richness without dairy.
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How do I know when the potatoes are done?
The potatoes are ready when the slices have fanned out, edges are golden and crispy, and you can easily pierce the center with a knife or fork. The extra roasting time with garlic butter ensures they’re tender inside and perfectly flavorful.
Final Thoughts
When I first tried this Hasselback Potatoes with Garlic Butter and Fresh Herbs Recipe, I was surprised at how something so simple could feel so fancy and taste so rich. It quickly became a staple in my kitchen because it’s a guaranteed crowd-pleaser that turns humble potatoes into a dish that steals the spotlight. I really encourage you to give this a try—it’s an easy way to impress your family or guests without spending hours. Plus, with all the tips I’ve shared, you’ll be set up for success. Trust me, once you master this, it’ll be your go-to recipe whenever you want something cozy, crunchy, and utterly delicious.
Print
Hasselback Potatoes with Garlic Butter and Fresh Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 95 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Hasselback Potatoes are a stunning and flavorful side dish where medium Yukon Gold potatoes are thinly sliced but left intact at the bottom, allowing them to fan out during roasting. Coated with olive oil, seasoned with sea salt, black pepper, and fresh sage, then brushed with rich garlic butter and roasted until crisp on the edges and tender inside, these potatoes are finished with fresh parsley and a hint of red pepper flakes for extra flavor.
Ingredients
Potatoes
- 6 medium Yukon Gold potatoes
Seasonings and Oils
- Extra-virgin olive oil (enough to drizzle)
- Sea salt to taste
- Freshly ground black pepper to taste
- Fresh sage leaves (one leaf per potato)
- Red pepper flakes for serving
Butter
- 1 recipe Garlic Butter (melted)
Garnish
- Fresh parsley (for serving)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Slice the Potatoes: Place one potato on a cutting board and position butter knives or chopsticks along both long sides of the potato. Using a sharp knife, slice crosswise into ⅛-inch-thick slices, stopping the cut when you reach the knives or chopsticks to keep the base intact. Repeat this careful slicing with all potatoes to create the signature hasselback fan effect.
- Season and Arrange: Place the sliced potatoes on the prepared baking sheet. Drizzle generously with extra-virgin olive oil, then sprinkle with sea salt and freshly ground black pepper. Use your hands to gently press olive oil and seasonings between the slices. Slide a fresh sage leaf into each of the gaps between slices on every potato. Drizzle a little more olive oil on top to enhance roasting.
- First Roast: Roast the potatoes in the preheated oven for about 50 minutes. This initial roast will start to crisp the edges and cook the potatoes partially through.
- Apply Garlic Butter and Continue Roasting: Remove the potatoes from the oven and generously brush melted garlic butter over them, getting some into the slices if possible. Return the potatoes to the oven and roast for an additional 25 minutes or until the potatoes are tender in the center and crispy on the edges.
- Final Seasoning and Serve: Once roasted to perfection, season the potatoes again with sea salt and black pepper to taste. Top with freshly chopped parsley and a sprinkling of red pepper flakes for a touch of heat. Serve immediately with extra garlic butter on the side for dipping.
Notes
- This dish makes an impressive, elegant side suitable for dinner parties or special occasions.
- The thin slices allow for maximum crispiness on the edges while keeping the inside tender and fluffy.
- You can customize the herbs to your liking; thyme or rosemary work well as alternatives to sage.
- Be careful when slicing not to cut all the way through to keep the potato intact.
- Use medium Yukon Gold potatoes for the best texture and flavor.
- Extra garlic butter served on the side enhances the rich, savory taste.
Nutrition
- Serving Size: 1 medium potato
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
