Description
This Hasselback Potatoes recipe features thinly sliced Yukon Gold potatoes roasted to crispy perfection with layers of fresh sage and a brushed garlic butter finish. The potatoes are tender on the inside with crisp edges, seasoned with sea salt, black pepper, and garnished with fresh parsley and red pepper flakes for a flavorful, crowd-pleasing side dish.
Ingredients
Scale
Potatoes and Seasonings
- 6 medium Yukon Gold potatoes
- Extra-virgin olive oil (for drizzling and coating)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh sage leaves (one per potato slice)
Garlic Butter
- 1 recipe Garlic Butter, melted
Garnish
- Fresh parsley, chopped (for serving)
- Red pepper flakes (for serving)
Instructions
- Preheat Oven: Preheat your oven to 425°F and prepare a baking sheet by lining it with parchment paper to prevent sticking and allow easy cleanup.
- Slice Potatoes: Place one potato on a cutting board and position butter knives or chopsticks along its long sides. Using a sharp knife, cut the potato crosswise into thin ⅛-inch slices, stopping at the butter knives to keep the base intact. Repeat for all potatoes to create the signature Hasselback fan effect.
- Season and Oil Potatoes: Arrange the sliced potatoes on the prepared baking sheet. Generously drizzle with olive oil and sprinkle with sea salt and black pepper. Use your hands to rub the oil and seasonings into the slices, making sure to get some in between each slice for maximum flavor.
- Add Sage: Carefully slide a fresh sage leaf into each gap between the potato slices to infuse an aromatic, earthy flavor as the potatoes roast.
- First Roast: Drizzle a little more olive oil over the potatoes. Place the baking sheet in the oven and roast for 50 minutes, allowing the slices to crisp around the edges.
- Brush with Garlic Butter: Remove potatoes from the oven and brush them generously with melted garlic butter, adding rich, savory notes throughout.
- Final Roast: Return the potatoes to the oven and roast for an additional 25 minutes, or until tender in the center and crisped at the edges.
- Finish and Serve: Season to taste again with salt and pepper. Garnish with fresh parsley and a sprinkle of red pepper flakes for a pop of color and heat. Serve warm with extra garlic butter on the side.
Notes
- This hasselback potatoes recipe is an impressive side dish perfect for dinner parties or family meals.
- The thin sliced potatoes become crisp on the outside and tender in the middle, absorbing the fragrant flavors of sage and garlic butter.
- You can adapt the herb choices to thyme or rosemary if preferred.
- Ensure to keep the base intact when slicing to maintain the fan shape and cook evenly.
- Extra garlic butter on the side makes a delicious dipping sauce.
Nutrition
- Serving Size: 1 medium potato serving
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
