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Hasselback Potatoes with Garlic Butter and Sage Recipe

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4.4 from 42 reviews

  • Author: Sara
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings

Description

This Hasselback Potatoes recipe features thinly sliced Yukon Gold potatoes roasted to crispy perfection with olive oil, fresh sage, and garlic butter. The potatoes are sliced thinly without cutting through the bottom, allowing them to fan out and become tender inside while developing crispy edges. Finished with fresh parsley and a touch of red pepper flakes, this side dish is flavorful and elegant, perfect for any meal.

Ingredients

Potatoes

  • 6 medium Yukon Gold potatoes

Seasoning and Fat

  • Extra-virgin olive oil, as needed for drizzling
  • Sea salt and freshly ground black pepper, to taste
  • Fresh sage leaves, enough to insert between slices of each potato
  • 1 recipe Garlic Butter (melted) – approximately 4 tbsp

For Serving

  • Fresh parsley, chopped, for garnish
  • Red pepper flakes, to taste

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
  2. Prepare the potatoes: Place one potato on a cutting board. Lay butter knives or chopsticks along both its long sides as guides, then slice the potato crosswise into 1/8-inch-thick slices, stopping when the knife reaches the guide to keep the potato intact at the bottom. Repeat with all potatoes to create thin, fanned slices that hold together.
  3. Season the potatoes: Arrange the potatoes on the prepared baking sheet. Drizzle olive oil generously over them and season with sea salt and freshly ground black pepper. Use your hands to gently work the oil and seasoning between the slices to ensure flavor in every bite. Insert a fresh sage leaf into each gap between the slices for aromatic flavor. Drizzle a little more olive oil on top before placing in the oven.
  4. First roast: Roast the potatoes in the preheated oven for 50 minutes. This allows the potatoes to cook through and start becoming golden and crisp on the edges.
  5. Add garlic butter: Remove the baking sheet from the oven carefully. Brush the tops and between the slices of the potatoes with melted garlic butter. This adds rich flavor and helps enhance crispiness.
  6. Second roast: Return the potatoes to the oven and roast for an additional 25 minutes, or until the potatoes are tender in the middle and golden and crisp around the edges.
  7. Finish and serve: Remove from the oven, season again with salt and pepper to taste. Garnish with chopped fresh parsley and sprinkle red pepper flakes on top for a subtle heat. Serve immediately with additional garlic butter on the side.

Notes

  • Using chopsticks or butter knives as slicing guides ensures uniform thin slices without cutting all the way through.
  • Yukon Gold potatoes are preferred for their buttery texture and ability to hold shape during roasting.
  • You can make garlic butter in advance by combining melted butter with minced garlic and a pinch of salt.
  • Insert fresh herbs like sage for added aroma and flavor that infuse during roasting.
  • If you prefer a spicier kick, adjust the amount of red pepper flakes accordingly.
  • Let the potatoes rest for a few minutes after roasting for flavors to meld.
  • Serve as a side dish to roasted meats or as part of a vegetarian meal.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/hasselback-potatoes-with-garlic-butter-and-sage-recipe/