Description
Hasselback Potatoes are a deliciously crispy and tender side dish featuring thinly sliced Yukon Gold potatoes roasted to perfection. Infused with fragrant sage, garlic butter, and seasoned with sea salt and freshly ground black pepper, these potatoes make a flavorful and visually striking addition to any meal.
Ingredients
Scale
Potatoes and Seasoning
- 6 medium Yukon Gold potatoes
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh sage leaves, for inserting between slices
Garlic Butter
- 1 recipe Garlic Butter, melted
Garnishes
- Fresh parsley, chopped, for serving
- Red pepper flakes, for serving
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) 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 lay butter knives or chopsticks on both long sides to act as a stop barrier. Use a sharp knife to slice the potato crosswise into very thin ⅛-inch slices, cutting down to but not through the barriers to keep the base intact. Repeat with all potatoes carefully.
- Season and add sage: Arrange the sliced potatoes on the prepared baking sheet. Drizzle generously with extra-virgin olive oil, and sprinkle sea salt and freshly ground black pepper all over, using your hands to brush the oil and seasonings into the potato slices. Insert a fresh sage leaf between each slice to infuse flavor during roasting.
- Roast the potatoes: Drizzle a bit more olive oil over the potatoes and place the baking sheet in the oven. Roast for 50 minutes until the potatoes begin to soften and edges start crisping.
- Brush with garlic butter: Remove the potatoes and carefully brush each one with the melted garlic butter to add richness and depth of flavor.
- Continue roasting: Return the potatoes to the oven and roast for an additional 25 minutes, until they are tender inside and crispy on the edges.
- Final seasoning and serving: Season with additional salt and freshly ground black pepper as needed. Top with chopped fresh parsley and sprinkle red pepper flakes for a touch of heat. Serve warm with extra garlic butter on the side for dipping.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape well when sliced thin.
- If you don’t have butter knives or chopsticks, you can use any similar-sized objects to safely prevent cutting through the potato base while slicing.
- Make sure to get the olive oil and seasonings between the slices for maximum flavor and to promote crispiness.
- For a dairy-free version, substitute garlic butter with olive oil infused with garlic.
- To make the garlic butter, melt unsalted butter and mix in finely minced garlic; strain if desired for a smooth finish.
Nutrition
- Serving Size: 1 potato (approx. 200g)
- Calories: 210 kcal
- Sugar: 1.5 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg
