If you’re looking for a show-stopping side dish that’s both crispy and buttery, look no further than this Garlic Butter Hasselback Potatoes Recipe. I absolutely love how this recipe turns simple Yukon Gold potatoes into a dish that feels fancy but is incredibly easy to make. Once you try these, you’ll find they become your go-to potato for dinners, gatherings, and even weeknight meals because, honestly, who can resist that garlicky, crisp-edged goodness?
Why You’ll Love This Recipe
- Perfectly Crispy & Tender: The slices crisp up beautifully on the outside while the insides stay soft and creamy.
- Garlic Butter Perfection: Melting the garlic butter over the potatoes mid-roast infuses amazing flavor you’ll find addictive.
- Elegant Yet Simple: It looks impressive but takes minimal effort—great for company or a cozy night in.
- Customizable Flavor: With sage and a sprinkle of red pepper flakes, you get layered, fresh tastes, but you can easily tweak it.
Ingredients You’ll Need
These ingredients work harmoniously to create that signature crispy-on-the-outside, tender-on-the-inside texture. Yukon Gold potatoes hold their shape nicely, while olive oil and sea salt bring out their natural flavors. Don’t skip the fresh sage—it adds an herby freshness that surprises and delights every time.
- Yukon Gold potatoes: These have the perfect balance of waxy and starchy, meaning slices won’t fall apart and texture will be just right.
- Extra-virgin olive oil: Adds richness and helps get those edges beautifully crispy without overpowering the garlic butter.
- Sea salt and freshly ground black pepper: Simple seasoning essentials that bring out all the flavors in the potatoes and butter.
- Fresh sage leaves: Slide these into the potato slices for an earthy hint that pairs surprisingly well with the garlic butter.
- Garlic Butter, melted: The star of the show! It seeps into every crevice, delivering bold garlicky goodness with each bite.
- Fresh parsley: For a pop of color and fresh herbal aroma on top before serving.
- Red pepper flakes: Adds just a touch of heat—it’s my little secret that makes people ask for seconds.
Variations
One of the best things about the Garlic Butter Hasselback Potatoes Recipe is how easy it is to make your own tweaks. Over time, I’ve experimented with some personal touches and encourage you to do the same — it’s all about making it work for your taste buds and what you have on hand!
- Cheesy twist: Sprinkling shredded Parmesan or sharp cheddar cheese over the potatoes in the last 10 minutes of baking takes this to another level in my house.
- Herb swaps: If you don’t have sage, thyme or rosemary work beautifully to add that woodsy flavor I adore.
- Spicy kick: Add smoked paprika or cayenne instead of red pepper flakes for a different warm heat sensation.
- Dairy-free option: Use a vegan butter blend or more olive oil for a similarly rich finish without dairy.
How to Make Garlic Butter Hasselback Potatoes Recipe
Step 1: Prep Your Potatoes With Precision
I always place two butter knives or chopsticks down the sides of each potato. This little trick makes life easier by stopping your knife just before you cut all the way through, keeping the base intact so the slices fan beautifully and hold their shape. Take your time here—sharp knives work best, and consistent ⅛-inch cuts mean even cooking.
Step 2: Season and Stuff With Sage
Once the potatoes are sliced, I drizzle extra-virgin olive oil and sprinkle sea salt and freshly ground pepper all over, making sure to get in between each slice by gently spreading with your fingers. Then, sliding a fresh sage leaf into every gap really ups the game with subtle aromatic flavor.
Step 3: Bake & Brush With Garlic Butter
First, roast the potatoes at 425°F for 50 minutes. When you pull them out, brush generously with melted garlic butter—this step is where the magic happens! Pop them back in the oven for another 25 minutes until crispy edges and tender centers are achieved.
Step 4: Finish and Serve
Once out of the oven, sprinkle with fresh parsley and a few red pepper flakes for a pop of color and heat. Serve with extra garlic butter on the side because, trust me, your guests will want it.
Pro Tips for Making Garlic Butter Hasselback Potatoes Recipe
- Use Sharp Knives: Sharp blades mean clean cuts and less risk of smashing the potatoes—this trick guarantees perfect slices every time.
- Don’t Skip the Sage: Fresh sage tucked into each fold adds a subtle aroma that complements the garlic butter beautifully; dried won’t give the same fresh pop.
- Brush Butter Twice: Brushing garlic butter before and halfway through baking deepens flavor and helps crisp those edges extra well.
- Even Spacing of Slices: Consistent ⅛-inch slices ensure potatoes cook evenly and fan out nicely for that iconic look.
How to Serve Garlic Butter Hasselback Potatoes Recipe
Garnishes
I’m a huge fan of topping these with freshly chopped parsley right before serving for that burst of green freshness. Adding a sprinkle of red pepper flakes brings just the right amount of subtle heat – it wakes up the dish without overpowering it. Sometimes, I even add a light dusting of Parmesan for an extra savory touch.
Side Dishes
These potatoes pair wonderfully with roasted chicken or grilled steak for a hearty meal. When I want something lighter, a crisp green salad or steamed veggies bring balance and keep the meal fresh. And don’t overlook how amazing a dollop of sour cream or your favorite aioli is alongside these crispy beauties.
Creative Ways to Present
For holiday dinners, I like to arrange the Garlic Butter Hasselback Potatoes on a platter with sprigs of rosemary and sage scattered around to give that rustic charm. You can also serve them in small ramekins or cast iron skillets for an intimate touch. Adding a drizzle of browned butter infused with thyme just before serving is a simple way to elevate the presentation and flavor.
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container in the fridge for up to 3 days. The potatoes keep their flavor well but might lose a touch of their crispiness, which you can easily revive when reheating.
Freezing
Freezing Hasselback potatoes works okay if you let them cool completely and wrap tightly in plastic wrap and foil. However, I’ve found the texture isn’t quite the same after thawing and reheating, so I prefer making fresh. If you want to freeze, consider par-baking them first and finishing them fresh in the oven.
Reheating
To reheat, I pop them back into a 375°F oven for about 15 minutes to crisp them up again. Avoid microwaving if you want to keep the edges crispy—microwaves tend to steam the potatoes and soften them too much.
FAQs
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Can I use other types of potatoes for this recipe?
Yes, you can use other potatoes like Russets or red potatoes, but Yukon Golds are my favorite because their texture holds up well during baking and they develop a nice creamy center. Russets might fall apart more easily, and red potatoes usually need a bit longer to bake through.
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How do I avoid cutting the potatoes all the way through?
I recommend placing chopsticks or butter knives on either side of the potato before slicing. This acts as a stopper so your knife won’t go all the way through and the base stays intact, letting your potato fan out beautifully.
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Can I make Garlic Butter Hasselback Potatoes recipe vegan?
Absolutely! Swap the garlic butter for a vegan butter or olive oil infused with garlic, and you’ll still get fantastic flavor and crispiness without animal products.
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Is it okay to prepare ahead of time?
While this recipe is best fresh, you can prep the sliced potatoes a few hours ahead, keep them in cold water to prevent browning, then pat dry and proceed with the recipe when ready to bake.
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Why do you brush garlic butter halfway through baking?
Brushing garlic butter halfway through ensures the flavor penetrates deeply without burning. It also keeps the edges moist and helps crisp them up nicely towards the end of baking.
Final Thoughts
This Garlic Butter Hasselback Potatoes Recipe has become one of my all-time favorite sides because it hits that perfect balance of crispy, buttery, and garlicky in every bite. I love how easy it is to make yet how special it feels when it hits the table. Whether you’re cooking for the family or entertaining friends, it’s guaranteed to win hearts. Give these a try—I promise you’ll be hooked just like I am. And remember, the best part is watching those golden edges crisp up in the oven—there’s nothing quite like it.
Print
Garlic Butter Hasselback Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Swedish
Description
Hasselback potatoes are a beautifully crispy and tender roasted potato dish featuring thinly sliced Yukon Gold potatoes baked with sage and garlic butter. This recipe creates perfectly cooked potatoes with crispy edges, infused with aromatic flavors and finished with fresh parsley and red pepper flakes for a delicious side dish.
Ingredients
Potatoes
- 6 medium Yukon Gold potatoes
Seasoning and Flavor
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh sage leaves, enough to insert between slices
- 1 recipe Garlic Butter, melted
- Fresh parsley, chopped, for serving
- Red pepper flakes, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Slice Potatoes: Place one potato on a cutting board. Lay butter knives or chopsticks along both long sides of the potato to act as guides and prevent cutting all the way through. Using a sharp knife, slice the potato crosswise into thin, ⅛-inch slices, stopping once the knife reaches the butter knives or chopsticks so the potato remains intact at the base. Repeat this slicing technique for all remaining potatoes.
- Season and Add Sage: Arrange the sliced potatoes upright on the prepared baking sheet. Drizzle generously with extra-virgin olive oil, then sprinkle with sea salt and freshly ground black pepper. Carefully use your hands to coat the potatoes, ensuring some oil and seasonings get in between the slices. Gently slide fresh sage leaves into each crack between the slices to infuse the potatoes with herbal aroma.
- Initial Roasting: Drizzle a little more olive oil over the top of the potatoes and roast them in the preheated oven for 50 minutes, allowing the potatoes to start crisping on the edges and roasting through.
- Apply Garlic Butter and Continue Roasting: Remove the potatoes from the oven and brush them thoroughly with melted garlic butter, enhancing flavor and crispness. Return the potatoes to the oven and roast for an additional 25 minutes, or until the potatoes are tender inside and beautifully crisp on the edges.
- Final Seasoning and Serve: Once cooked, season the potatoes to taste with more sea salt and black pepper. Sprinkle fresh chopped parsley and red pepper flakes over the top for added freshness and a little heat. Serve immediately with extra garlic butter on the side for dipping.
Notes
- Using butter knives or chopsticks as guides prevents cutting the potatoes fully, maintaining the classic Hasselback shape.
- Slicing potatoes thinly is essential for even cooking and crisp edges.
- Adjust roasting times slightly depending on your oven and potato size to avoid undercooked centers.
- Fresh sage adds a delightful herbal note but can be substituted with rosemary or thyme if desired.
- Garlic butter adds richness, but for a dairy-free recipe, use olive oil infused with garlic.
Nutrition
- Serving Size: 1 potato
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
