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
Scale
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
