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
Scale
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
